Broccoli & Zucchini Quiche

This vegetarian quiche is a healthy option compared to your regular quiche for several reasons. It is relatively low on fat, while being equally delicious! It is stuffed with healthy vegetables while also being low in dairy. I use goat and sheep cheese instead of cow cheese, which  according to some sources are more easily digested. Serve it as a dinner meal with a green salad on the side, or as an appetiser or weekend snack when cut into small pieces. This is way better than anything you could ever buy pre-made in a store! 😉

Recipe for 4 (or 2, with a few days of leftover quiche for snacks!)

Broccoli, 1
Zucchini, 1
Goat and/or sheep cheese, 200g
Puff pastry, I use 6 pieces 10x10cm, ‘Koopmans Bladerdeeg’ (can be found in the freezer section of Dutch supermarkets)
Butter for coating, around 1 tablespoon
Onion, 1 piece
Garlic, 3 cloves
Eggs, 3
Dried sage, 3 teaspoons

Preheat the oven to 160 degrees. Wash and chop up the broccoli and zucchini. Finely chop the onion. Butter the oven dish and spread the puff pastry on it. Fill the puff pastry with the mix of broccoli, zucchini and onion. Scramble 3 eggs and mix with finely chopped garlic and sage. Cut the cheese into cubes. Add the cheese and the egg mixture onto the vegetables, and mix around so that all the ingredients are well spread out. Bake in the oven for 50 minutes to an hour. Enjoy!


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