On this page I’m sharing a recipe for a vegetarian Broccoli Spinach Quiche. A quiche is a savory tart, so it’s like eating pie for dinner! I love making quiche for dinner, because you can add any kinds of vegetables that you like. So you can make one totally adjusted to your taste. And it’s also great for left-over vegetables, so you don’t have to throw away anything.
My son loves quiche too, so it’s a great way to get your kids to eat more vegetables! The Broccoli Spinach Quiche is vegetarian and it tastes great with a green salad on the side. I’ve added cashews for an extra bite. What makes this quiche extra tasty is that you use goat cheese instead of regular grated cheese. I got the recipe from Dutch supermarket Albert Heijn, and I’ve translated it to English for you on this page.
Recipe Vegetarian Broccoli Spinach Quiche
Ingredients (serves 4):
5 sheets of frozen puff pastry (slightly thawed)
300 grams of spinach
300 grams broccoli, cut in florets
75 grams unsalted cashews
4 medium eggs
250 ml whipped cream
150 grams grated goat cheese
Preheat the oven to 180°C.
Grease a quiche tin and divide the puff pastry sheets over the tin. Poke holes in the sheets with a fork and bake for 10 minutes.
Bring water to a boil, cook the broccoli for 2 minutes.
Put the spinach in a bowl or a pan. Drain the broccoli and poor the water into the bowl of spinach. Put the spinach in a colander and make sure to press out any remaining water.
Divide the broccoli and the spinach over the quiche base. Sprinkle with the cashews.
Mix the eggs and whipped cream in a bowl. Pour the egg mixture over the vegetables. Sprinkle with the grated goat cheese.
Bake the vegetarian broccoli spinach quiche for 35 minutes.
You might also like my recipe for Savory Dutch Baby Pancake.
