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Broccoli quiche with baby spinach
20 m active | 55 m total
Nutrition facts per serving:
  • Energy in kcal about 334
  • Fat about 24g
  • Carbohydrates about 18g
  • Protein about 9g
This is needed
This is needed for 4 people
Pastry dough
  • 1 pastry dough, rolled into a circle (approx. 32 cm Ø)
Filling
  • 600 g Romanesco broccoli, cut into florets
  • 150 g baby spinach
  • 50 g pine nuts, roasted
Egg mixture
  • 2.5 dl cream
  • 3 eggs
  • 0.5 lemons *-*
  • 1.5 tsp salt
  • a little pepper
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And that's how it's done
And that's how it's done
Pastry dough
Roll out the dough and place in a tin (approx. 30 cm Ø) lined with baking paper. Shape the edges of the dough into a wavy design, prick the base with a fork.
Filling
Spread the broccoli, baby spinach and pine nuts over the base. Bake for approx. 15 mins. on the bottom shelf of an oven preheated to 220°C.
Egg mixture
Combine the cream, eggs and lemon zest, season. Remove the quiche from the oven, add the egg mixture and bake for a further 20 mins.