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Vegetarian, Northern, Eastern and Western France

Broccoli and Comté Quiche

Broccoli and Comté quiche is a family dish for 4, ready in 55 minutes, rated easy, at about €1.80 per serving. The key is to cook the broccoli until just crisp tender and dry it thoroughly before layering it on the dough, so the quiche doesn't turn watery while baking.

Tonight it's broccoli and Comté quiche, a classic that wins over even the pickiest kids when it comes to green vegetables.

Broccoli and Comté Quiche
Total time
55 min
Difficulty
Easy
Cost per person
€1.80
Calories per person
480 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall
The kids
They generally like it

Broccoli and Comté quiche pairs the slight crunch of still bright green florets with a soft, custardy egg and cream filling. Comté brings a nutty flavor and melts into a golden crust on top, while the shortcrust pastry stays crisp underneath thanks to baking on the bottom oven rack.

This is an everyday quiche, the kind you make on a weeknight when you want a hot meal without spending hours in the kitchen, or on a Sunday with a green salad on the side. Mon Chou puts it on the menu as soon as broccoli is in season, since it has a reputation for getting green vegetables onto plates without any arguments, even with the most suspicious kids.

The ingredients

4 people

Fruits and vegetables

  • Pie dough 1
  • Broccoli 500 g
  • Green salad 1

Dairy

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

Pantry

  • Nutmegoften in the pantry 1 pinch
  • Olive oiloften in the pantry 3 tbsp
  • Wine vinegaroften in the pantry 1 tbsp
  • Mustardoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs, Mustard

The step by step recipe

  1. Cut the broccoli into small florets and cook them in boiling salted water, then drain. 5 min

    Plunge them into cold water afterward, they keep their bright green color.

  2. Roll out the dough in a pan, prick the bottom and spread the broccoli over it.

    Dry the broccoli well on a kitchen towel before adding it, otherwise the quiche will release water.

  3. Whisk the eggs with the cream, milk, half the Comté, nutmeg, salt and pepper.

    Grate the Comté yourself, it melts better than pre shredded cheese.

  4. Pour the mixture over the broccoli, sprinkle with the remaining Comté and bake at 180°C. 35 min

    Place the pan on the bottom rack, the crust will turn nicely golden.

  5. Make the dressing, toss the salad and serve the quiche warm.

    A bit of mustard in the dressing wakes up the whole dish.

Our tips to get it right

  • Prick the bottom of the dough well before filling it, this lets steam escape and keeps the crust from puffing up unevenly.
  • Let the quiche rest for 5 minutes out of the oven before slicing, the filling sets better and the slices stay neat.
  • If you're using a glass dish, lower the oven slightly to 170°C, since glass holds heat more than metal.

The variations

  • Swap the Comté for Gruyère or Emmental, you'll still get a melty result with a slightly milder flavor.
  • For a heartier version, add pan fried smoked bacon bits along with the broccoli before filling the crust.
  • For kids in a hurry to eat, cut the broccoli florets smaller, they blend into the filling and stand out less on the plate.

What to serve it with

  • Green salad with mustard vinaigrette
  • Light soup as a starter in winter
  • Glass of sparkling apple juice

Storage

The quiche keeps for 2 to 3 days in the refrigerator in a sealed container. It freezes well once cooled, in individual slices. Reheat it in the oven rather than the microwave so the crust stays crisp.

Questions about this dish

Can you make the quiche ahead of time?

Yes, you can make it the day before and reheat it in the oven the next day. It's also good warm or cold, for example for a picnic.

Can you use frozen broccoli instead of fresh?

Yes, use frozen broccoli florets, thawed and well drained. Dry them thoroughly, otherwise the quiche may turn watery while baking.

Do you have to cook the broccoli before adding it to the quiche?

Yes, a quick boil is necessary. Raw broccoli wouldn't have time to cook through during the 35 minutes in the oven.

How do you keep the quiche from turning soggy?

Dry the broccoli well after cooking and prick the bottom of the dough before filling it. Baking the pan on the bottom oven rack also helps the crust brown properly.

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

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

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

About 480 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 Comté quiche with a green salad cost?

About €1.80 per serving, or €7.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

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

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