Estimated reading time: 3 minutes
Quiches are basically just comfort food. The possibilities are endless and easy to make a day in advance. Have you had a busy day and come home, all you have to do is warm it up! So is this broccoli corn quiche. Did you know that the word broccoli is the plural of the Italian word broccolo? Broccolo means: the flowering top of a cabbage. Broccoli is related to cauliflower. Broccoli originates from the Mediterranean region and is a relative of other vegetables such as cauliflower and cabbage. Let's get started making this delicious broccoli quiche vega.
It has been eaten for over 2000 years and was originally cultivated by the ancient Romans. From Italy, broccoli spread to other parts of Europe and then to the rest of the world. It is now grown and eaten all over the world for its unique taste and high nutritional value, including vitamin C, vitamin K and fiber. All in all, a fine vegetable.
And this is how you make the Broccoli corn quiche:
-Preheat the oven to 200 degrees.
-Defrost the puff pastry sheets, place them on top of each other and roll into 1 nice piece, large enough for the quiche tin of about 22 cm in diameter.
-In the meantime, cook the broccoli florets in plenty of boiling salted water for about 3 minutes and then drain them in a colander along with the corn kernels.
-Butter the quiche mold and line it with the puff pastry and then prick some holes in it with a fork.
-Distribute the drained vegetables over the quiche base.
- Finally, beat the eggs with the cooking cream and stir in salt, pepper, and the herbs and then pour the mixture over the vegetables. We are now finished with the preparations and the quiche can go in the oven..
- Bake the broccoli quiche vega in the oven for about 45 minutes until golden brown and done.
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Broccoli corn quiche
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Ingredients:
- 5 slices puff pastry
- 300 gram broccoli florets
- salt
- peper
- 1 tin can drained corn kernels
- Butter for the quiche form
- 3 eggs
- 300 ml cooking cream
- 2 tablespoons Italian spice mix
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- First preheat the oven to 200 degrees.
- Defrost the puff pastry sheets, place them on top of each other and roll into 1 nice piece, large enough for the quiche tin of about 22 cm in diameter.
- Meanwhile, cook the broccoli florets in plenty of boiling salted water for about 3 minutes and then drain them in a colander along with the corn kernels.
- Butter the quiche tin and line it with the puff pastry, then prick some holes in it with a fork.
- Divide the drained vegetables over the quiche base.
- Finally, beat the eggs with the cooking cream and stir in salt, pepper, and the herbs, then pour the mixture over the vegetables.
- Broccoli Corn Quiche Broccoli corn quiche
- Bake the quiche in the oven for about 45 minutes until golden brown and cooked through
Want to try more recipes like the Broccoli corn quiche? Take a look at the recipes below
Mushroom quiche with persillade
Brussels sprouts quiche with bacon and goat cheese
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Always a nice quiche