- Why do I need to pre-cook the broccoli?
- Broccoli takes longer to cook than the egg mixture. If put in raw, it stays hard by the time the filling is baked.
- The pastry is too crumbly. Why?
- Wholemeal flour contains less gluten to hold it together. Add another tablespoon of cold water when kneading.
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Garlic Infused Sweet Potatoes
Nutella & mascarpone layer cake
Cinnamon sugar pretzels
Rum & raisin cannoli
Oreo Macarons
Elk meat doughnuts (venison)
Greek spinach rice
Spiced cauliflower and pea samosas
Zesty honey and ginger lemonade
Khao soi (Northern Thai curry noodle soup)
Japanese natto with karashi mustard & spring onion
Malai Sondesh
Bicol Express with Coconut Milk
Galaktoboureko with lemon syrup
Broken wheat payasam
Lomo Saltado with Roasted Vegetables
Russian smoked meat pelmeni
All-butter puff scones
Spicy cream of tomato soup
Deconstructed taco bowl
Wholemeal no-yeast quiche with broccoli
This recipe is for those who like more rustic flavours and quick solutions. The nutty character of wholemeal flour pairs excellently with broccoli, and the baking powder shortcrust pastry saves most of the resting time. The sour cream base adds a Hungarian twist to the classic French recipe, giving the dish a tangy creaminess.
Ingredients
200
g
Wholemeal wheat flour
1
tsp
Baking powder
100
g
Cold butter
3
tbsp
Cold water
3
Egg
200
g
Sour cream (20%)
150
g
Broccoli florets
100
g
Semi-hard cheese (e.g. Trappist or Gouda)
1
pinch
Salt
1
pinch
Ground black pepper
Shopping List (0)
Equipment Needed
- Tart tin (24 cm)
- Large bowl
- Grater
- Whisk
- Saucepan (for broccoli)
Allergen Information
Cereals containing gluten
Milk
Egg
Instructions
1
✓
Separate broccoli into florets, drop into boiling salted water for 3 minutes, then drain and rinse with cold water.
Tip: Shocking with cold water stops cooking and preserves the broccoli's bright green colour (chlorophyll stabilisation).
2
✓
Mix flour with baking powder and a large pinch of salt. Cube cold butter and rub into flour with quick movements.
Tip: The goal is not to melt the butter completely; pea-sized pieces should remain. These will make the pastry crumbly.
3
✓
Add cold water and knead until dough comes together. Wrap in foil and refrigerate for 15 minutes.
Tip: Even with baking powder, resting is good: wholemeal bran absorbs moisture, making the dough less dry.
4
✓
Preheat oven to 180°C. Roll out pastry and line tart tin. Prick bottom with a fork.
Tip: Pricking is needed so steam can escape from bottom and pastry doesn't puff up.
5
✓
Beat eggs with sour cream, salt, and pepper. Grate the cheese.
Tip: Use full-fat sour cream because fat content (emulsion) creates creaminess after baking.
6
✓
Distribute drained broccoli on pastry, sprinkle with grated cheese, then pour over egg mixture.
Tip: Important that broccoli is dry, otherwise it makes pastry soggy.
7
✓
Bake for 35-40 minutes until top is golden yellow and centre sets. Cool to lukewarm before serving.
Tip: Hot quiche may fall apart when cutting; structure firms up during cooling.
Recipe FAQ
Ingredients
- 200 g Wholemeal wheat flour
- 1 tsp Baking powder
- 100 g Cold butter
- 3 tbsp Cold water
- 3 Egg
- 200 g Sour cream (20%)
- 150 g Broccoli florets
- 100 g Semi-hard cheese (e.g. Trappist or Gouda)
- 1 pinch Salt
- 1 pinch Ground black pepper