✦ Featured
Le Chaudron recipe
Quiche brocoli chevre
Broccoli and goat cheese quiche
⏱ 50 minServes 6Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1all-butter shortcrust pastry250 g (9 oz)
800 g (28 oz)fresh broccoli
200 g (7 oz)goat cheese log
4whole eggs
250 ml (1 cup)thick crème fraîche
100 ml (½ cup)whole milk
100 g (3½ oz)shelled walnuts
30 g (1 oz)unsalted butter
2 tbspolive oil
2 clovesgarlic
1 pinchnutmeg
1 tspfine salt
1 tspfreshly ground pepper- 1 tbspbutterfor the pan
- 1 all-butter shortcrust pastry 250 g (9 oz)
- 800 g (28 oz) fresh broccoli
- 200 g (7 oz) goat cheese log
- 4 whole eggs
- 250 ml (1 cup) thick crème fraîche
- 100 ml (½ cup) whole milk
- 100 g (3½ oz) shelled walnuts
- 30 g (1 oz) unsalted butter
- 2 tbsp olive oil
- 2 cloves garlic
- 1 pinch nutmeg
- 1 tsp fine salt
- 1 tsp freshly ground pepper
- 1 tbsp butter for the pan
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Take the pastry out 15 minutes before using. Preheat the oven to 180 °C (350 °F) fan. Butter the 28 cm (11 in) tart pan, roll the pastry to 4 mm (⅛ in) and press it in.Making it from scratch? See the shortcrust pastry — ≈ 15 min
- Prick the bottom well with a fork, cover with parchment and pie weights and blind-bake for 10 minutes at 180 °C (350 °F) to avoid a soggy bottom.
- Cut the 800 g (28 oz) of broccoli into even 3 cm (1 in) florets, slicing the tender stems too.
- Blanch the broccoli in a large pot of boiling salted water for 4 minutes, then plunge into ice water to keep it bright green.
- Drain the broccoli well and pat dry. Toast the walnuts in a small dry skillet for 3 minutes until golden and chop roughly.
- Remove the germ from the 2 garlic cloves and crush them. Melt 30 g (1 oz) of butter with 2 tbsp of olive oil in the large skillet over medium heat and cook the garlic for 1 minute.
- Take out the crust and remove the parchment. In the medium bowl, whisk the 4 eggs with the crème fraîche, whole milk, salt, pepper and nutmeg until smooth.
- Arrange the broccoli on the crust, crumble the goat cheese over and scatter with half the walnuts. Pour in the custard and bake for 30 minutes at 180 °C (350 °F) until golden.
This recipe is waiting for you, step by step.
Hands-free cooking mode, quantities that adjust themselves, a fridge that tells you if anything’s missing — and 2,798 regional recipes.
What the table says
No ratings yet — be the first to rate it.
No comments yet. Be the first to leave a review — from the app, or right here once signed in.
Your rating
★★★★★
To rate and comment here, sign in with the app — one scan and the site becomes your Chaudron. Your review also shows up in the app.