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Broccoli and Sundried Tomato Quiche

I could always eat quiche, it is super yummy and you can easily prepare it in advance. This version is full of taste due to the sundried tomatoes and Comté cheese. Did you know that broccoli is full of vitamin K which is responsible for blood clotting and thus helps the body to heal wounds.

Preparation Time: 20 mins

Cooking Time: 45 mins

Total Time: 65 mins

Servings: 2-4 people



1 round puff pastry

150 g broccoli

100 g leek

1 garlic clove

75 g sundried tomatoes

150 ml milk

75 ml cream

1 large egg

50 g Comté cheese

125 g mozzarella

2 tsp herbes de provence

1 tsp paprika powder





1. Preheat the oven to 200°C.

2. Finely chop the leek and garlic. Heat some olive oil in a pan and fry the leek for 5 minutes, add the garlic during the last minute.

3. Split the broccoli into florets and cook in boiling water for 3 minutes, drain afterwards. Roughly chop the sundried tomatoes.

4. Whisk the egg with the milk and cream. Season the mixture with salt, pepper, herbes de provence and paprika powder.

5. Put the puff pastry into a round tart form. Grate the Comté cheese and spread on the puff pastry. Top with the fried leek and garlic. Then add the broccoli florets and sundried tomatoes. Pour over the egg mixture. Last tear apart the mozzarella and distribute on top of the quiche.

6. Bake for 40-45 minutes until the egg mixture is not liquid anymore.


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Broccoli and Sundried Tomato Quiche
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