I adore this broccoli, goat cheese and lemon quiche in a crunchy and super easy olive oil crust!
The crust takes literally 10 minutes and tastes divine.
The best thing of this recipe is that you can put together the dough even on a Sunday evening and create an improvised filling with what you have in the fridge, as all the ingredients are almost always available in our homes. How cool is that?
I like to use every time different flours mixed together. For more inspiration have a look also at my spinach and feta pie, made with the same crust!
The possibilities are endless, you can use any kind of vegetable and almost any kind of cheese that you have on hand.
Often to minimize the mess in the kitchen I roll out the dough between two sheets of parchment paper, directly on the kitchen counter, then remove one of the two sheets and place the dough together with the parchment paper directly in the tin.
For the filling: I tried with different veggies and they all work sooo well!
Once I also tried to mix directly raw veggies and eggs mixture but to be honest I got the best results with a quick preliminary stir fry to let all the flavours develop before the trip to the oven.
The raw veggies tend also to release some water and this is surely one more good reason to first stir fry.
Here below you see the quiche raw, right before the oven.
And here below nicely baked!
Do not exaggerate with the baking time, take it out as soon the filling is firm.
Otherwise your quiche will get easily dry, as there is no heavy cream.
I actually never use heavy cream, as I’m not a big consumer of dairy products in general so from my point of view the goat cheese alone is more than enough and I prefer working with different types of cheese rather than adding a new element.
If I want a creamier result, I’d rather choose a fresh and creamy type of goat cheese, like the fresh Swiss chèvre for example. While a Mediterranean, feta-like, crumbly goat cheese will give a completely different result in taste and consistency.
BROCCOLI, GOAT CHEESE AND LEMON QUICHE WITH OLIVE OIL CRUST
For a 25 cm (10 in) Ø pie tin
For the crust
- 100 g (3/4 cup) of whole spelt flour
- 100 g (3/4 cup) of whole rye flour
- 50 g (1/4 cup, scant) of extra virgin olive oil
- 90 g (1/3 cup, abundant) of water
- 5 g (1/2 teaspoon) of salt
For the filling
- 1 medium-sized broccolo (about 250 g)
- 1 clove of garlic (optional)
- 1 tablespoon of soy or tamari sauce
- 5 organic eggs
- about 150 g (1 cup) of goat cheese*
- a handful of fresh chives
- the zest of half lemon (omit it if you don’t like it)
- extra virgin olive oil
- salt and pepper
*any goat cheese will work and will give you different, delicious results. I used here a fresh, rather crumbly cheese, but you could use a creamier one, goat camembert or any local variety that you prefer.
1. Prepare the crust
In a bowl mix the 2 flours and the salt, then pour in all the olive oil and the water gradually: each flour has a different humidity and will absorb more or less water. So what I do is: I add half of the water, start mixing with a spoon or a hand and see how it works. Then if needed I add the rest of the water until the mixture comes together into a soft but non sticky dough.
2. Preheat the oven at 190°C (375 F )
3. Prepare the filling
Wash and cut the broccoli, warm up a splash of evoo together with the crushed garlic in a pan. Add the broccoli and stir fry for about 5 minutes. Add a micro-pinch of salt and the soy sauce.
In a bowl beat the 5 eggs, add 5 pinches of salt, the chopped chives, the goat cheese cut in cubes, the lemon zest and freshly ground pepper.
4. Compose the quiche
Roll out the dough on a floured surface or between two sheets of parchment paper to roughly half cm/ 0.2 in thick disc, then place it in the pie tin. Arrange the roasted broccoli nicely on the dough and cover with the eggs mixture.
5. In the oven!
Bake for about 30 minutes or until browned and set. Serve lukewarm or cold.