Eggless Broccoli Quiche Recipe
Description:
This Eggless Broccoli Quiche is a wholesome and delicious vegetarian dish that combines the goodness of fresh broccoli, tangy sun-dried tomatoes, and creamy cheeses in a crispy pastry crust. A twist on the traditional French quiche, this egg-free version is perfect for those who prefer an eggless or vegetarian diet. The quiche is rich, creamy, and satisfying, while offering the delightful flavors of garlic, red bell peppers, and a touch of nutmeg and red chili flakes. Served warm or cold, it’s an excellent choice for a light snack, tea time, or a summer picnic. Pair it with a fresh fruit sandwich for a complete, satisfying meal.
Cuisine: French
Course: Snack
Diet: Vegetarian, Eggless
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Pie Crust | 1 (prepared from scratch or store-bought) |
| Bechamel Sauce | 1 cup |
| Garlic (grated) | 2 cloves |
| Broccoli (cut into florets) | 500 grams |
| Red Bell Pepper (Capsicum) | 1 (finely chopped) |
| Sun-Dried Tomatoes | 6 (finely chopped) |
| Nutmeg (grated) | 1/4 teaspoon |
| Red Chili Flakes | 1 teaspoon |
| Cheddar Cheese | 1 cup |
| Parmigiano Reggiano Cheese | 1/4 cup |
| Extra Virgin Olive Oil (for cooking) | As needed |
Preparation Time: 30 minutes
Cooking Time: 100 minutes
Total Time: 2 hours 10 minutes
Instructions:
-
Prepare the Pie Crust:
- Begin by preparing the pie crust. Roll out your all-purpose pie dough on a lightly floured surface using a floured rolling pin. Shape it into a 13-inch round.
- Fit the dough into a 9-inch pie or tart pan with a removable bottom, letting the excess dough hang over the edge. Fold the overhang inward to reinforce the crust’s edge. Prick the bottom of the crust all over with a fork to prevent it from puffing up.
- Chill the crust in the refrigerator for about 30 minutes to firm up.
-
Pre-Bake the Crust:
- Preheat the oven to 180°C (350°F). Once the crust is chilled, bake it in the preheated oven for 20–25 minutes, or until the edges are pale golden and the crust is set.
- Remove the pie crust from the oven and set aside while you prepare the filling.
-
Prepare the Filling:
- Heat 1 tablespoon of extra virgin olive oil in a large wok or skillet over medium heat. Add the finely chopped red bell pepper and grated garlic. Stir-fry for a few minutes until the peppers soften and begin to roast.
- Add the broccoli florets to the wok and stir-fry for another 3–4 minutes. The broccoli should be tender but still firm, retaining its vibrant color.
- In a separate large bowl, whisk together the bechamel sauce, chopped sun-dried tomatoes, grated nutmeg, red chili flakes, and a pinch of salt until smooth.
-
Assemble the Quiche:
- Once the crust is ready, pour the prepared bechamel sauce mixture into the pre-baked pie crust. Spread it evenly across the base.
- Add the stir-fried broccoli and red bell peppers to the pie, distributing them evenly. Sprinkle the cheddar cheese and Parmigiano Reggiano cheese over the top.
-
Bake the Quiche:
- Place the assembled quiche back into the oven and bake for 30–40 minutes, or until the custard is set and the top is golden brown. The center may still be slightly wobbly, but it will firm up as the quiche cools.
- Once done, remove the quiche from the oven and let it cool for a few minutes.
-
Serve:
- Serve the Eggless Broccoli Quiche warm or at room temperature. It pairs wonderfully with a tangy Tabasco sauce, a glass of white wine, or a refreshing fruit sandwich for a complete snack.
Enjoy this satisfying, eggless version of a classic French dish, perfect for any occasion. Whether you’re preparing for a summer picnic or a cozy tea time, this quiche is a delightful treat that will leave everyone coming back for more!
Pro Tip: For a unique variation, you can add a handful of spinach or other leafy greens to the filling for extra flavor and nutrition.
