I'm sure you'll see it more often, the quiche recipe, because I'm a fan of quiche! Quiche Lorraine is by far my favorite, but I like to try different types, preferably with lots of vegetables and many different types of cheese. And let's be honest, isn't a delicious piece of quiche for Sunday brunch a perfect start to this last day of the weekend?! Today there is a creamy broccoli & zucchini quiche with gorgonzola on my brunch menu.
What do you need?
- a pack of puff pastry for savory pie
- 5 eggs
- 100ml cooking cream/whipped cream
- 500g broccoli
- 1 zucchini
- 100g feta cheese
- 150g gorgonzola
- 1 onion
- 1 tbsp salt, 1/2 tbsp paprika powder, 1/2 tbsp curry powder, 1/2 tbsp Italian herbs, 1 tbsp five spices herbs
- pepper
- olive oil
- a quiche shape
1. Preheat the oven to 180 degrees. Wash the broccoli and zucchini under the tap and cut them into small pieces. Chop an onion and fry it in a pan with a little olive oil. Fry the zucchini briefly and add the salt, paprika powder, curry powder, Italian herbs and five spices to the pan. Fry everything for a few more minutes on low heat.
2. Let the puff pastry thaw and cover the quiche tin with puff pastry. Then divide the raw broccoli over the quiche tin. Also put the fried zucchini in the quiche tin and divide it evenly.
3. Mix the eggs, cream and crumbled feta cheese in a bowl with a whisk. Season with salt and pepper. Pour the egg mixture over the broccoli and zucchini and divide it evenly. Finish the quiche with lots of gorgonzola.
4. Bake the quiche in the middle of the oven for about 50-60 minutes and enjoy! The quiche tastes best when it just comes out of the oven. Enjoy girls!
Love,
Jessie
