Beef and Broccoli Quiche, a twist on the classic Quiche, with a filling of cheese, beef, and broccoli in a crisp pastry case. Delicious served warm with a side salad!
Originally from Germany, the French adopted it and made a few changes, such as the addition of cheese in the filling, and hey presto! The famous Quiche Lorraine was born.
Traditionally, the humble quiche was made with a bread dough, then a savoury custard filling.
Nowadays, the flan case is usually made with a shortcrust pastry, and one of the most common fillings, in addition to the custard, is cheese and bacon lardons.
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Quiche is such a versatile recipe. Here, we are going to make the basic quiche pastry base, together with a savory cheese & egg custard filling, and then add a twist to the classic quiche recipe by using ground beef and broccoli.
The quiche should have a 'rustic' look to it, so don't be worried about being neat with your presentation or pastry skills!
So follow along and see how easy and tasty you can make a quiche!
I like it the most when it's served warm, although it is also nice cold, for a picnic, lunch box, party, buffet etc.
Ingredients
The Pastry Case (9 inch flan dish)
6 oz or 170 g Shortcrust pastry - click HERE to make the exact amount needed. This will make ONE quiche.
The Savory Egg Custard Filling
3oz or 75 g grated cheese e.g.Cheddar
4 eggs
½ pint or 300 ml milk
salt & pepper
**You can buy ready baked pastry cases, however, I suggest you make your own. Shortcrust pastry is the easiest type of pastry to make and you will notice the difference in the flavour and texture. Try it out!
The Filling
8oz or 200 g ground beef (or any meat)
6-8 small broccoli florets
1 tomato sliced
Instructions
The Pastry
1. Put the oven on to 180C, 375F,Gas 5. Make your shortcrust pastry. Click here for instructions.
2. Grease your flan dish & make sure you grease up the sides too.
3. Roll out the pastry into the shape of your flan dish.
Make sure there is enough to reach up the sides of your dish.
I just place the dish over the pastry to see if I've rolled enough.
Use your rolling pin to transfer the pastry to the dish.
4. Gently push the pastry around the sides of the dish. It's easier to lift the pastry a little and then push into the sides.
5. Use a sharp knife and trim the edges to make it tidy.
Blind bake the pastry case
6. Now you will need to prepare the flan case to take the wet filling.
You need to first 'Bake blind' the pastry. See here for more information. You need to bake blind for 30 minutes in the oven.
7. Whilst the pastry is being blind-baked, we get all the filling ingredients ready.
What is baking blind?
The Bake Blind technique is used when you have a 'wet' filling or the filling cooks faster than the pastry.
If you were to simply place the filling onto the raw pastry, the base would never cook properly resulting in a very soggy bottom!
This method is also used if you are putting a ready-cooked filling in the flan case, such as a mousse or lemon torte which doesn't require any baking.
Prepare Ingredients
8. Make up the custard mix by beating eggs & milk together. Add salt & pepper.
Grate the cheese
9. Fry off the ground beef in a pan and then drain on kitchen paper.
10. For broccoli, cut into florets, bite size and put in a plastic bowl with enough water to cover.
Microwave for 3 minutes then drain the water & add cold water to the broccoli.
This will keep the bright green color and stop it from further cooking.
Once cold, drain on kitchen paper. Slice the tomato.
Build your quiche
11. Arrange all your ingredients in the pastry case.
I do it in layers, and sprinkle the cheese in between the layers, and leave the tomatoes for the top
12. Pour the custard mix over the top, making sure it is distributed. You may have to push down some of the filling gently to get the custard to cover it.
13. Carefully place the quiche in the oven and bake for 45-50 minutes, 180C, 375F, Gas 5 or until the filling has set and golden brown on top, or longer if you prefer a darker brown on the cheese.
Serve warm or cold.
This quiche will freeze very well after baking.
Alternatively, if not eating immediately, it will keep, wrapped tightly in the fridge for a couple of days. Be aware the pastry will soften slightly.
When you want to use it, defrost thoroughly and reheat in the oven at the same temperature for 20 minutes
We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Recipe Card
Beef and Broccoli Quiche
A twist on the classic Quiche, with a filling of cheese, beef and broccoli in a crisp pastry case. Delicious served warm with a side salad!
Ingredients
The pastry case (9 inch flan dish)
- 6 oz or 170 g Shortcrust pastry
The Savoury Custard Filling
- 3 oz or 75 g grated cheese e.g.Cheddar
- 4 eggs
- ½ pint or 300 ml milk
- salt & pepper
- in **You can buy ready baked pastry cases, however, I suggest you make your own. Shortcrust pastry is the easiest type of pastry to make and you will notice the difference the flavour and texture. Try it out!
The Filling:
- 8 oz or 200 g ground beef, or any meat
- 6-8 small broccoli florets
- 1 tomato sliced
Instructions
- The Pastry. Put the oven on to 180C, 375F,Gas 5. Make your shortcrust pastry.
- Grease your flan dish & make sure you grease up the sides too.
- Roll out the pastry into the shape of your flan dish. Make sure there is enough to reach up the sides of your dish. I just place the dish over the pastry to see if I've rolled enough.
- Use your rolling pin to transfer the pastry to the dish.
- Gently push the pastry around the sides of the dish. It's easier to lift the pastry a little and then push into the sides.
- Use a sharp knife and trim the edges to make it tidy.
- Blind bake the pastry case. Now you will need to prepare the flan case to take the wet filling. You need to first 'Bake blind' the pastry. See here for more information. You need to bake blind for 30 minutes in the oven.
- Whilst the pastry is being blind baked, we get all the filling ingredients ready.
- Prepare Ingredients. Make up the custard mix by beating eggs & milk together. Add salt & pepper.
- Grate the cheese. Fry off the ground beef in a pan and then drain on kitchen paper.
- For broccoli, cut into florets, bite size and put in a plastic bowl with enough water to cover. Microwave for 3 minutes then drain the water & add cold water to the broccoli. This will keep the bright green colour and stop it from further cooking. Once cold, drain on kitchen paper. Tomatoes, slice.
- Build your quiche. Arrange all your ingredients in the pastry case, I do it in layers, and sprinkle the cheese in between the layers, and leave the tomatoes for the top
- Pour the custard mix over the top, making sure it is distributed. You may have to push down some of the filling gently to get the custard to cover it.
- Carefully place the quiche in the oven and bake for 45-50 minutes, 180C, 375F, Gas 5 or until the filling has set and golden brown on top, or longer if you prefer a darker brown on the cheese. The broccoli one is paler, taken out of the oven before the cheese browned, and the spinach one was left in longer for a browner topping. It's up to you which you prefer!
- Serve warm or cold.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Le Creuset Stoneware 1.45-Quart Tart Dish, Marseille -
Sweese 514.104 Porcelain Baking Dish, 8 x 8 inch Baker, Square Brownie Pan with Double Handle, Red -
KINGSBULL HOME Pie Pan Porcelain Pie Dish Ceramic Pie Plate 10.5-Inch Teal Non-Stick Safe for Microwaves, Dishwasher, Ovens, Navy blue -
Le Creuset PG0600-2467 Stoneware Tart Dish, 1.45-Quart, Cerise -
Webake 4 Inch Mini Tart Pan Set of 6, Non-Stick Quiche Pan Removable Bottom Mini Tart Tins -
HIC Round Quiche, Fine White Porcelain, 10 x 1.5-Inches
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 583Total Fat: 31gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 224mgSodium: 574mgCarbohydrates: 46gFiber: 8gSugar: 14gProtein: 32g
Nutrition information isn’t always accurate
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jaime
says:Ever since I went vegan I’ve been having a hard time. My sister sent me your blog this morning and somehow everything looks so much easier! I can’t wait to try your recipes!