Four-Cheese Broccoli Quiche

Brynie Greisman Recipe By
  • Cooking and Prep: 2 h 05 m
  • Serves: 8
  • Contains:

This is from my friend Chava E. We share a passion for creative cooking (we met when she came to one of my courses), inspiring shiurim, exercise, and many other things. The pareve version, below, is just as delicious as the milchig one. Make whichever one suits your family and your menu.

Ingredients (15)

Crust

Filling

Start Cooking

Make the Quiche

  1. Mix all the crust ingredients together in a bowl. Put the bowl in the fridge for one hour, up to one day. When you are ready to use the dough, pat it onto the bottom and sides of a 9-inch pan, preferably Pyrex. If you have leftover dough, put it in a bag, label it, and freeze for future use.

     

  2. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).

     

  3. Microwave the broccoli until it is soft. Place it in a mixing bowl and blend it with a hand blender. Drain if necessary. Add the rest of the ingredients and mix well. Pour the batter into the prepared crust. Top with a handful of oats mixed with a little oil, breadcrumbs, or black sesame seeds (ketzach).You can also leave it as is. Bake for one hour.

     

Note:

The amount of water the flour absorbs, in the crust recipe, depends on how fresh the flour is. I suggest adding the water gradually and using as little as possible.

 

Tip:

If you don’t care for ricotta cheese, use an additional 1/2 cup of cottage cheese. Feel free to add extra seasonings of your choice, to suit your taste buds. Also you can make this quiche, sans crust, with one layer of broccoli and a second layer of cauliflower prepared the same way.

 

Variation:

Pareve Version: Instead of cheeses, add two to three heaping tablespoons almond butter (shkaydia) and use two cloves of crushed garlic instead if one. You can add more basil as well. Don’t forget to add more salt to compensate for the salt of the cheeses. You might want to add more broccoli for volume.

“Eggcellent” Idea: If you are allergic to eggs, leave out the egg in the crust and add a bit more water. In the filling, substitute two tablespoons soy flour and two tablespoons water for the two eggs. This substitution (one egg = one tablespoon soy flour + one tablespoon water) works in cookies and cakes as well.

 

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