Broccoli Quiche

Broccoli Quiche
  • 4 servings
  • 0:20 Preparation
  • 0:45 Cooking
  • 1:05 Total Time


Add all
  • 1

    deep 9 in. (23 cm) pie crust

  • 2 Tbsp.
    (30 mL)

    vegetable oil

  • 1

    leek white part only, finely sliced

  • 1

    red sweet pepper cut into strips

  • 1/2 cups
    (375 mL)

    broccoli florets

  • 4


  • 3/4 cup
    (190 mL)


  • 1 1/2 Tbsp.
    (7 mL)

    ground nutmeg

  • To taste Salt and pepper

  • 3/4 cup
    (190 mL)

    grated cheddar or emmental


Preheat oven to 350°F / 180°C.

Take pie crust out of freezer and set aside.

In a skillet, heat oil and cook leek, sweet pepper and broccoli, then put in pie crust.

In a bowl, beat eggs adding milk gradually. Add nutmeg and season to taste.

Pour over vegetables and sprinkle with cheese.

Bake for about 45 minutes.

Serve with red or yellow cherry tomatoes.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007