Broccoli, Leeks and Parmesan Quiche

Quiches are one of our kids' favorite dish and this one didn't disappoint them a bit!

This pastry crust filled with savoury custard, cheese and vegetables is as good as it can get.


  • 2 tsp. olive oil, extra-virgin

  • 1 bunch of broccoli, chopped

  • 1 leek, chopped

  • 2 garlic cloves, crushed

  • 10 oz puff pastry dough, refrigerated (or make your own pastry dough!)

  • 3/4 cups milk or rice milk (unsweetened)

  • 4-5 large eggs, lightly beaten

  • 1/4 cup light sour cream

  • 1/6 tsp. salt

  • 1/8 tsp. black pepper, freshly ground

  • Smoked paprika powder

  • 1 cup shredded parmesan cheese


1. Heat a large nonstick skillet over medium-high heat. Swirl in the oil, add the chopped broccoli and leek. Cook, stirring regularly, until the broccoli is lightly soften. Remove from the heat.

2. Preheat the oven to 350 degrees F. Spread some oil with a brush on a 9-inch pie plate. Place the dough on a lightly floured work surface and shape it into a 11-inch circle; fit the dough into the pie plate, and shape the edges.

3. Combine the milk, eggs, sour cream, salt, garlic, smoked paprika and pepper into a medium bowl.

4. Sprinkle the cheese over the bottom of the pie crust. Top evenly with broccoli/leek mixture, then pour in the egg mixture.

5. Place on a baking sheet and bake about 45 minutes. Remove from the oven and let stand 10 minutes before cutting. Serve immediately or at room temperature.


Sonia - Organic Essentials

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