Indulge in the delicious combination of flavours with this broccoli and red pesto quiche. A flaky crust encases a filling of eggs, broccoli, and a rich, savoury red pesto. Grated cheese adds a touch of sharpness, while the tender broccoli adds texture and nutrition. Whether you’re serving it for brunch or a light dinner, this quiche is sure to impress and satisfy.
Broccoli, Cottage Cheese and Red Pesto Quiche
Savor the taste of this broccoli and red pesto quiche. A buttery crust holds a mixture of eggs, broccoli, red pesto, and grated cheese. Perfect for brunch or a light dinner. Enjoy!
- 1 Pie Dish
- 375 g Broccoli
- 6 large Eggs
- 1 tsp English Mustard
- 300 g Cottage Cheese
- 50 g Cheddar Cheese
- 3 tbsp Red Pesto
- 270 g Filo Pastry
- Preheat to a toasty 180°C/350°F/gas 4
- Start with the broccoli, trimming away the tough end and giving the rest a rough grating.
- In a mixing bowl, whisk the eggs until they're light and airy, then stir in the tangy mustard, creamy cottage cheese, grated broccoli, and sharp Cheddar cheese. Season to taste with a pinch of sea salt and freshly cracked black pepper.
- Thin out the pesto with a splash of water and grab your pie dish. Line it with overlapping sheets of flaky pastry, brushing each layer with the luscious pesto mixture. Scrunch and roll the filo at the sides to create a rustic, homemade look.
- Pour in the filling and nestle in the broccoli florets. Place the pie dish on a baking tray and let it bake in the bottom of the oven for 50 minutes or until it's a beautiful golden color and fully set.
- Rest for 10 minutes to let it cool and set before slicing into it and serving. Enjoy the flavours of your hard work and culinary creations!"
Calories: 486kcalCarbohydrates: 47gProtein: 29gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 305mgSodium: 991mgPotassium: 537mgFiber: 4gSugar: 5gVitamin A: 1292IUCalcium: 255mgIron: 4mg
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This is delish!