This recipe was adapted from Mostly Food & Crafts.
The only changes I made were to use a red pepper instead of green, because I had one in my crisper drawer, and I increased the quantities of broccoli and feta just a little so I didn’t have bits left over.
The broccoli and feta go beautifully together in a flavour-packed quiche that pairs perfectly with a green salad and a glass of dry white wine.
Makes 1 x 30cm (12″) quiche
Preparation: 30 minutes
Baking: 45 minutes
1 prepared pie crust (thawed, if frozen)
2 tsp olive oil
1 large onion
1 small-medium red bell pepper (capsicum)
350g (12 oz) broccoli
6 – 8 sprigs flat leaf parsley
4 large eggs
180g (3/4 cup) sour cream
120ml (1/2 cup) milk
150g (5 oz) feta, crumbled
salt & freshly ground black pepper
Preheat oven to 200°C / 390°F / Gas Mark 6, and lightly oil a 30cm (12″) quiche dish.
Line the dish with the pastry, prick all over the bottom with a fork, then line with parchment and fill with pie weights or dry beans or rice. Blind bake the pastry for 15 minutes, then set aside to cool.
Quarter and slice the onion, roughly chop the pepper and finely chop the parsley.
Heat oil in a large skillet and sauté the onion and red pepper along with a pinch of salt and pepper until tender, about 10 minutes. Stir in the parsley and remove from heat.
Cut the broccoli into small florets and steam or microwave for three minutes – it should be bright green but still crisp. Drain the broccoli well, then add it to the skillet and toss everything together.
In a large bowl, whisk together the eggs, sour cream and milk, and season with salt and pepper and nutmeg. Stir in the crumbled feta.
Spread the vegetables over the crust and pour the egg mixture evenly over them.
Bake in centre of oven until the quiche sets and is golden brown, about 45 minutes.
Let rest a few minutes before serving.