The broccoli and goat cheese quiche, colorful and enriched with walnut kernels and dried cranberries is a tasty and unusual savory pie. It will be perfect to bring to the office for lunch and also for a party or dinner. Preparing many small ones, we will have a perfect appetizer for Christmas, one of the many delicious bites we indulge in on that day. Furthermore, cooking the broccoli and goat cheese quiche is simple and quick. And if, like me, you alternate broccoli with yellow (or purple) cauliflower, you will achieve a good result also from an aesthetic point of view.
- Difficulty: Easy
- Cost: Medium
- Rest time: 15 Minutes
- Preparation time: 40 Minutes
- Portions: 8
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, Fall, Winter, and Spring
Ingredients for the broccoli and goat cheese quiche
The base of the quiche is made of shortcrust pastry. Find the recipe HERE.
- 6.35 oz shortcrust pastry
- 7.05 oz cauliflower, cooked, boiled (yellow)
- 7.05 oz broccoli (cooked)
- 7.05 oz goat cheese (creamy and aged)
- 0.42 cups heavy cream
- 0.42 cups milk
- 2 eggs
- 0.71 oz walnut kernels
- 0.71 oz dried cranberries
- 2 teaspoons salt
- 1 teaspoon black pepper
Tools
My baking pan is for six small tarts. However, there are multiple molds of every kind, silicone and non-stick. And also single molds in a thousand different sizes.
- 1 Baking Pan multiple for small tarts
Preparation of the broccoli and goat cheese quiche
I chose to prepare eight small 4-inch quiches. They are a respectable portion for an appetizer. But we could also make much smaller bites using muffin pans. Or a single quiche in a 9.5-inch baking pan.
Roll out the shortcrust pastry on a floured board. Try to do it, if possible, just once: if re-kneaded and re-rolled, the shortcrust pastry will flake and puff. It would be better to avoid this happening.
Then, with a circle of the right size, cut the bases of the mini quiches, place them on as many parchment paper discs and prick them with a fork. Then place the bases and the paper in the small pans and mold them to form a bit of an edge: we will need it. Finally, fill each quiche with green broccoli and yellow cauliflower tops, goat cheese pieces, walnuts, and cranberries.
Complete by blending milk, cream, eggs, salt, and pepper in a tall glass and pouring some mixture into each quiche, to cover the vegetables. Finally, bake at 392°F for twenty minutes.
Some Clarifications
A few more words about the molds. On the market, there are all kinds of pans, multiple or single. I have many, but I constantly want new ones. So, if you live in Genoa, I give you two references downtown to get them: the Morchio hardware store, in Piazza Banchi, and the household goods store La Gerla, in Via di Vallechiara, Carmine area. They are two historic shops, very well stocked and with fair prices. They don’t have any “nice presence” (and at Morchio you must resign yourself to queue), but in both, you find everything – and even more.
If you like small appetizers, check out the avocado with egg white mayonnaise and lime. Avocado is now ripe in Sicily, and we can buy it Italian and serve it at Christmas: with egg white only mayonnaise, you will leave everyone speechless.
Returning to the HOME, you will find many other delicious sweet and savory recipes. Follow me on Facebook and on Instagram, and you will never run out of dinner ideas.
What is the other blog by Silvia Tavella called? And why does she write two?
I write two blogs because they are two completely different things and because one completes the other. This is a cookbook: I love recipes, which remain my passion and are a source of inspiration for me.
Because of them, I started writing short stories and dealing with food culture, since our identity is closely tied to the territory we were born and live in and to the acts of care that cooking brings to the table. In my new blog, you will find all of this without annoying advertisements, it’s still called The Hearth Queen and you can find it here:
https://www.lareginadelfocolare.it
