Hi everyone who was patient with me over the past endless months when I thought I might loose my sanity for sure. Moving is traumatic and swallows your entire life. We moved to Switzerland that is 1/2 hour more sun in the evenings compared to Vienna. Every day I am thankful for that half hour that will make my life so sweet here, you have no idea!

You know how hard it is to get good light in case you ever tried to take photos of food, daylight is the only way to go. Unless you own a studio! Which I don't but I have a brand new kitchen I love as much as the wrokmen ...  until today they comeand go. So far I am not yet the queen of my kitchen.
Which is a shame BUT I know everything one day will be finished and then I will be undisturbed cooking for you and my patient family crew! BTW how do you like my new dark kitchen counter top? Very trendy isn't it?

Switzerland is not so different from Austria after all but a lot different when you set your foot into a supermarket! A mile long milk and cheese section, very few candies but "Betty Bossi" helping the Swiss housewives for generations now to chop their vegetables, offering ready made soups and sauces. What would this nation do without this brave woman. One can buy spiraled pumpkin and miniature cubed root vegetables! I love Betty! She is the best! Yet the best item I discovered is Doppelrahm, 55% heavy cream to die for! It goes with anything, and makes everything a lot better! I love it!

Broccoli Quiche
broccoli Quiche
healthy quiche
green quiche

Print recipe                                    Rezept drucken

Preparation time 2 hours
Chilling time 1 hour
Baking time 30+20+4 min
Oven temperature 200°C + grilling

You Need

Crust: Make either or!
150 g spelt flour
75 g cold butter in cubes
½ tsp. salt
35 ml ice cold water

Or gluten free crust:
200g chickpea flour
30 g coconut flour
3 g guar
½ tsp. salt
85g cold butter in cubes
55 ml ice cold water

200g broccoli flowers, steamed and chilled in ice water,
½ white onion in slices
4 tbsp. olive oil
30g Parmesan cheese, grated
2 eggs
200ml heavy cream
1 tsp. salt
¼ tsp. cardamom
1 small, chopped fresh chili or chili powder
50g feta
garlic chips for decoration

Make the dough out of the above ingredients and work quickly, this dough loves to stay cool, the flour, if worked too long will tend to break. Let cool for an hour in the fridge wrapped in cling foil. The gluten free dough is a bit crumblier, tastier too and will bake well.
Prepare the ice water in a bowl. The broccoli can be steamed in boiling salt water
(2min) until tender but still firm when you bite into it, cool them immediately so they don’t loose their color. Drain well and set aside.
Roast the onions in olive oil until glassy but not browned (sweet) add the chili. In a bowl mix cream, salt, eggs, Parmesan, cardamom and whisk until well combined.
Roll out the dough in a long rectangle and transfer it, rolled over the pin, into the buttered and floured form. Pierce the crust with a fork, weight with lentils on parchment paper for blind baking. Bake at 200°C for 30 min and let cool. Spread the onions evenly and pour over the liquid filling, bake another 20 min. When cooled you can keep the quiche in the fridge for up to a week for a quick and easy meal. Place the broccoli on the quiche, crumble the feta over it and the garlic chips and grill under high heat for 3 minutes. Best with tomato - parmesan salad.