Broccoli and Cheddar quiche with sun-dried tomatoes
Quiche with broccoli, eggs and Cheddar, with sun-dried tomatoes.
Active time32 min
Cooking40 min
Total1 h 15 minResting : 5 min
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Ingredients
- 400 g broccoli
- 120 g cheddar
- 200 ml pouring cream
- 3 eggs
- 1 shortcrust pastry made with butter
- 60 g drained sun-dried tomatoes in oil
Preparation
Preheat the oven to 180 degrees Celsius. Wash the broccoli and cut into small florets. Cook in boiling water for 5 minutes and drain well.
400 g broccoli- oven
- saucepan
- colander
Line a tin with the pastry and prick the base. Beat the eggs with the cream, then add the grated Cheddar and broccoli. Pour into the tin. Prepare 60 g drained sun-dried tomatoes in oil. Drain the sun-dried tomatoes and cut them into strips. Add everything to the dish.
120 g cheddar200 ml pouring cream3 eggs1 shortcrust pastry made with butter60 g drained sun-dried tomatoes in oil- tart tin
- mixing bowl
- knife
- chopping board
Bake for 35 minutes until the filling is set and the pastry is golden. Leave to cool slightly for 5 minutes.
- oven
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration