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Vegetarian, Classics and bistro fare

Broccoli and cheese quiche with green salad

Broccoli and cheese quiche is a savory tart for 4 people, ready in 55 minutes and easy to make, at €1.70 per serving. The trick is to blanch the broccoli for only four minutes before baking, so it finishes cooking in the oven without losing its color or turning mushy. Melted Gruyère and a touch of nutmeg give the egg and cream filling its flavor.

A golden quiche dotted with little broccoli trees and melted cheese, served with a green salad, sound good tonight?

Broccoli and cheese quiche with green salad
Total time
55 min
Difficulty
Easy
Cost per person
€1.70
Calories per person
510 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring
The kids
They generally like it

Under a golden crust, the broccoli keeps some bite while the Gruyère melts over every floret. The egg and cream filling, lifted by a pinch of nutmeg, ties everything together without drowning out the vegetable. It's a straightforward quiche, neither too rich nor too bland, that slices cleanly once it has cooled slightly.

It's an easy weeknight dinner when you want something simple but satisfying, served with a tangy green salad. Kids tend to like it as much as adults do, since the broccoli hides quietly under the melted cheese. Mon Chou suggests this recipe for nights when you want a warm, complete meal that doesn't cost much.

The ingredients

4 people

Pantry

  • Pie doughoften in the pantry 1
  • Nutmegoften in the pantry 1 pinch
  • Olive oiloften in the pantry 3 tbsp
  • Wine vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Broccoli 500 g
  • Green salad 1

Dairy

  • Eggs 3
  • Heavy cream 20 cl
  • Milk 10 cl
  • Grated Gruyère 120 g

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Cut the broccoli into small florets and drop them into boiling salted water. 4 min

    Then plunge them into ice water to lock in the color.

  2. Roll out the dough in a pan, prick the bottom, and pre bake it at 180°C. 10 min

    A pre baked crust stays crisp even under the filling.

  3. Mix the eggs, cream, milk, nutmeg, salt, and pepper together.

    Don't oversalt, the Gruyère already brings plenty of salt.

  4. Spread the drained broccoli over the crust, sprinkle with Gruyère, and pour over the egg mixture.

    Press the florets down slightly so they get well coated.

  5. Bake at 180°C, and while it cooks, toss the salad with the oil, vinegar, salt, and pepper. 30 min

    Let the quiche cool for ten minutes before unmolding for a cleaner slice.

Our tips to get it right

  • Drain the broccoli thoroughly after blanching, even cold it releases water that can make the crust soggy.
  • If you're short on time and skip pre baking the crust, prick the bottom well and add five extra minutes to the final bake.
  • Grate the Gruyère yourself instead of using pre shredded cheese, it melts better and tastes more pronounced.

The variations

  • Swap the Gruyère for Comté or Emmental, the quiche will still turn out just as melty.
  • For a richer version, add pan fried smoked bacon bits along with the broccoli before filling the crust.
  • To save time, use frozen broccoli florets, thawed and well drained, skipping the blanching step entirely.

What to serve it with

  • Green salad with vinaigrette
  • Vegetable soup as a starter
  • Glass of fresh apple juice

Storage

The quiche keeps for two to three days in the refrigerator in a sealed container. It freezes well once cooled, cut into individual slices. Reheat it in the oven rather than the microwave so the crust stays crisp.

Questions about this dish

Can you make this quiche ahead of time?

Yes, you can bake it the day before and reheat it in the oven the next day. It tastes good warm or hot, which makes it easy to plan your meal in advance.

Can you use frozen broccoli instead of fresh?

Yes, frozen florets work well, just thaw them and drain them thoroughly before spreading them over the crust. There's no need to blanch them since they're already partly cooked.

How do you keep the crust from getting soggy?

Always blind bake the crust for ten minutes before adding the filling. Draining the broccoli well also helps a lot, it's the step that prevents most of the excess moisture.

Will kids who dislike broccoli still eat this quiche?

Often yes, since the melted cheese softens the vegetable's flavor and the texture turns soft under the crisp crust. You can also chop the florets smaller to make them less noticeable.

How long does it take to make a broccoli and cheese quiche with green salad?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a broccoli and cheese quiche with green salad?

About 510 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a broccoli and cheese quiche with green salad cost?

About €1.70 per serving, or €6.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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