Tonight for dinner we’re preparing a rich and delicious quiche with broccoli and mozzarella, a symphony of aromas, full of flavor. It’s a very easy savory pie, which can be served as finger food at a buffet or with appetizers; or for a picnic, etc. This tasty quiche with broccoli and mozzarella is also great as a “dinner saver” or for using up leftover vegetables, meats, or cheeses. It can be prepared in advance and enriched with sausages, bacon, speck, etc….
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 slices
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 sheet Puff Pastry
- 12.35 oz Baresi Broccoli
- 7.05 oz Mozzarella
- 5.3 oz Bacon or Sausage
- to taste Grated Cheese
- to taste Fine Salt
Preparation
Dice the mozzarella and place it in a dish to drain any excess whey.
Wash and cut the stems and tops of the broccoli. Boil them in plenty of salted water. Once the water starts to boil, let the broccoli cook for about 8 minutes on high heat, then drain them perfectly.
Preheat the oven to 392°F.
If using fresh sausages, remove the casing and further crumble the meat with a sharp knife.
Grate the table cheese.
In a bowl, mix the crumbled Baresi broccoli with the cheese, mozzarella, and any sausage or bacon. Adjust with salt.
Roll out the puff pastry in a baking pan covered with parchment paper and fill it with the broccoli mixture.
Bake the quiche in the middle of the oven for about 20-25 minutes. The quiche with broccoli and mozzarella is ready when the puff pastry is well risen and golden.
Take it out immediately and let it cool a bit before slicing to avoid the puff pastry from crumbling. It is excellent both hot and cold.
