The Washington Post

Quiche With Broccoli, Gorgonzola and Walnut

Quiche With Broccoli, Gorgonzola and Walnut 4.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washinton Post

Dinner in Minutes Mar 31, 2020

If you've got puff pastry in your freezer and fresh or frozen broccoli on hand, you can turn out this pretty-as-a-picture quiche in no time. It is best if eaten right away. This recipe recommends blue cheese for its big flavor, complemented by walnuts. You can skip the cheese or sub in feta for a milder flavor. It is best if eaten right away.

Storage Notes: The quiche can be stored in the refrigerator for up to three days.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • One (9-by-10-inch) sheet frozen puff pastry, thawed
  • 1/2 cup (3 ounces) broccoli florets
  • 4 ounces Gorgonzola piccante cheese, crumbled (about 3/4 cup)
  • 1/4 cup (about 1 ounce) roughly chopped walnuts
  • 1 shallot, minced
  • 1 teaspoon crushed red pepper flakes
  • 1/3 cup light cream
  • 4 large eggs
  • Finely grated zest from 1 lemon
  • 1 teaspoon fine sea salt
  • 1 clove garlic, minced (about 1 teaspoon)

Directions

Place the baking rack in the center of the oven and preheat to 400 degrees. Line the bottom and sides of an 8-by-8-by-2-inch baking pan with parchment paper so you have a few inches of overhang. Cover the base of the pan with the puff pastry and let the dough come up the sides to hold the filling in.

Cut the broccoli florets into bite-size pieces and then cut them in half lengthwise. Scatter the florets, Gorgonzola, walnuts, shallot and red pepper flakes evenly over the pastry.

In a medium bowl, whisk together the cream, eggs, lemon zest, salt and garlic, then pour the mixture over the quiche filling.

Place the pan in the oven and bake for about 30 minutes, until the pastry is cooked through and just starting to brown and the center of the quiche is slightly wobbly.

Remove from the oven and let the quiche rest in the pan for 10 minutes. Then, remove from pan, peel away the parchment, slice and serve warm or at room temperature.

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Recipe Source

Adapted from “Vegetarian Dinner’s in the Oven” by Rukmini Iyer (Chronicle Books, 2019).

Tested by Ann Maloney.

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Avg. Rating (11)

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Nutritional Facts

Calories per serving: 540


% Daily Values*

Total Fat: 40g 62%

Saturated Fat: 20g 100%

Cholesterol: 265mg 88%

Sodium: 1180mg 49%

Total Carbohydrates: 28g 9%

Dietary Fiber: 2g 8%

Sugar: 2g

Protein: 19g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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