Broccoli Quiche Recipe

Broccoli Quiche has a smoother taste. Broccoli Quiche can be tried well with egg lovers. Butter enhances the taste of Broccoli Quiche.


MethodMain Ingredient


 Broccoli florets2 Cup (32 tbs)
 Butter1⁄4 Cup (4 tbs)
 Onions1 Cup (16 tbs), chopped
 Fresh parsley1⁄2 Cup (8 tbs), chopped
 Basil1⁄4 Teaspoon
 Oregano1⁄4 Teaspoon
 Salt1⁄2 Teaspoon
 Pepper1⁄2 Teaspoon
 Mozzarella cheese2 Cup (32 tbs), grated
 Eggs2 Small, beaten
 Commercial crescent roll dough packet1 , thawed
 Dijon mustard2 Teaspoon


Preheat oven to (190 °C).
In a saucepan filled with lightly salted boiling water, blanch broccoli 1 minute.
Remove from saucepan.
Immerse in a bowl of ice cold water.
Drain well.
Set aside.
In a frying pan, melt margarine.
Saute onions.
Season with mixed herbs, salt and pepper, stirring well.
Set aside.
In a bowl, mix broccoli, Mozzarella and eggs.
Add onion mixture.
Set aside.
Line a quiche mold or pie pan with crescent dough.
Be sure to cover sides in order to form a lip.
Brush with mustard.
Pour broccoli mixture into pan.
Bake in oven 20 minutes or until a knife inserted in the middle comes out clean.