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Broccoli quiche

Number: 4 persons

Complexity: simple

Working time: 20 min

Total preparation: 80 min


  • 2 heads of broccoli

  • 7 slices of puff pastry

  • 400 ml cream

  • 3 eggs

  • 200 g cubes or slices of bacon

  • 350 gr grated (old) cheese

  • 3 cloves of garlic

  • 0.5 tsp nutmeg

  • pepper

Other supplies

Baking tin 27 cm


Preheat oven to 190 degrees.

Fry the bacon over low heat until crispy.

In the meantime, cut the broccoli into small pieces, using both the flowers and the stem.

The skin of the stump may be hard, if so, peel it.

Boil the broccoli for 2 minutes until just barely done.

Let the puff pastry slices thaw.

In a large measuring cup/bowl, mix the eggs with the nutmeg and pepper.

Squeeze the garlic over it. Then mix in the cream.

Place the puff pastry slices on the baking tray as shown in the photo.

Spread the bacon evenly over the base.

Place half of the broccoli above.

Place half of the cheese on top.

Then the other half of the broccoli and the other half of the cheese.

Pour the cream/egg mixture over this,

Bake the cake in a preheated oven for 1 hour.

Tip 1: if the puff pastry is not yet crispy and brown, put the cake in the oven without the ring on the baking tin for another 15 minutes.

Tip 2: 1 egg coagulates 100 ml of liquid. The ratio of 3 eggs to 400 ml of cream creates a creamy cake.

Tip 3: you can replace the cream with milk.

Delicious with a fresh salad!


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