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Broccoli, Cottage Cheese and Red Pesto Quiche

Broccoli, Cottage Cheese and Red Pesto Quiche

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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!
Course Lunch
Cuisine British
Keyword Healthy, Vegetarian
Prep Time 20 minutes
Cook Time 50 minutes
Servings 4
Calories 486
Author Spooning & Forking Couple

Equipment

Ingredients

Instructions

  • 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!"

Nutrition

Calories: 486kcal | Carbohydrates: 47g | Protein: 29g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 305mg | Sodium: 991mg | Potassium: 537mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1292IU | Calcium: 255mg | Iron: 4mg