Broccoli quiche with baby spinach

Broccoli quiche with baby spinach

Total: 55 min. | Active: 20 min.
Nutritional value / people: 334 kcal
, Fat: 24 g
, Carbohydrate: 18 g
, Protein: 9 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Pastry dough

1 pastry dough, rolled into a circle (approx. 32 cm Ø)


600 g Romanesco broccoli, cut into florets
150 g baby spinach
50 g pine nuts, roasted

Egg mixture

2 ½ dl cream
3 eggs
½ lemon *-*
1 ½ tsp salt
a little pepper
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How it's done

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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.


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.

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