Spinach and Broccoli Quiche

My Daily Pastry - Spinach and Broccoli Quiche

Spinach and Broccoli Quiche

This is the second time that I’ve made quiche – and this one turned out so much better! A big thank you to my boyfriend’s mother for her absolutely amazing recipe! A delicious quiche recipe that is easily amenable to adding lots o’ veggies (which is awesome).

1/3 cup cold water
1/2 tsp salt
1 cup ap flour
1/3 cup vegetable shortening
another 1/2 cup flour for dusting
margarine or oil spray for greasing

3 large eggs
1.5 cups whole (3.25%) milk
1/4 tsp salt
1/8 tsp pepper
1/2 cup reduced fat mozzarella cheese

Veggies (you can add any combo or these, or others)
1 cup uncooked spinach
1/2 cup broccoli
1 tsp vegetable oil (or any other oil to saute vegetables)

My Daily Pastry - Spinach and Broccoli Quiche

Spinach and Broccoli Quiche


Crust – part 1

  1. Mix the cold water and salt. Make sure to stir well so that the salt granules are properly melted. Place in freezer for about 5 minutes.
  2. Mix flour and shortening together, using a fork to break the shortening into small grains.
  3. Take your water mixture and slowly add to the flour mixture until you can form a small ball. You may not end up using all of the water – and that’s ok!
  4. Place the dough in a bowl and put in the fridge while you make the quiche filling.

Quiche – part 1

  1. Using a large bowl, beat three large eggs. I used brown eggs, but either brown/white eggs will work. Make sure not to overbeat the eggs, stop beating once the egg whites look “stringy”.
  2. Add your whole milk, salt, pepper, and mozzarella cheese. I used reduced fat cheese, but you can user regular if you’d like it to be “richer”.
  3. You can also choose to add 1/3 cup of finely chopped onions, or minced ham, bacon, or asparagus.
  4. Saute your veggies using your veggie oil. Make sure that you properly drain afterwards, otherwise your quiche will have too much liquid, and your crust will not be crunchy!! This is a really important step.
  5. Put your veggies into a strainer and leave for 10 minutes or so to drain. Be sure to periodically shake it around to get the water out.
  6. Mix your egg + cheese mixture with your veggies.

Crust – part 2

  1. Preheat your oven to 350 F. Take your pie plate and lightly grease with oil/margarine. Leave to the side.
  2. Clean off a good area of your counter to prepare for rolling the dough. Lightly flour your surface and your rolling.
  3. Remove your dough from the fridge. Lightly flour your hands and start rolling your dough.
  4. As you are rolling, take note of the thickness, to protect yourself for a hole in your crust! You ideally have a crust that is slightly larger than your pan, to create a thick crust.
  5. Gently fold your crust in half, and place in your pie plate. Slowly unfold and cover the other half of your pan.
  6. You can either trim your crust (if there is some hanging off the pan), or fold it over to create a thicker crust.
  7. Make an indentation in the crust with your thumb, this will help the crust stick to your pan (instead of slipping down).
  8. If you have pie weights, place your pie weights on top. Otherwise, you can try using dried beans, rice, or even marbles. Note that you can’t use the beans/rice for cooking after it’s been baked! You can continue to use those as pie weights in the future.
  9. Bake your crust for 15-17 minutes, or until golden brown. I’d check the crust at 12 minutes to see how it’s doing, and add/subtract time as necessary.

Full Quiche – part YUM.

  1. If applicable, remove pie weights.
  2. Slowly pour quiche filling into the crust.
  3. If the pie plate isn’t full, you can add more whole milk or cream.
  4. To make your quiche look prettier, you can add 1/8 tsp cayenne pepper, grate some carrots, or grate red/green/orange/yellow peppers.
  5. Bake for 45-55 minutes. I’d check on it at 40 minutes and use a toothpick to determine if it’s cooked.
  6. Enjoy – I certainly did!

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