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Delicious goat’s cheese broccoli quiche. A buttery flaky crust filled with broccoli mousse, tender broccoli florets, and fresh goat’s cheese. So easy to make, and requires only 5 ingredients! The perfect weeknight dinner recipe, but equally perfect for your next Sunday brunch paired with a chilled glass of Sauvignon Blanc!
Why this recipe works
Quiches are French savory tarts and can be tricky. From too soggy to too dry, they are not the easiest thing to make. Quiches in France are brought to almost every social gathering. So… I have tried my fair share of quiches and know what I am looking for in a good quiche!
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- The combination of the herbaceous flavors of broccoli and the tartness of goat’s cheese is an absolute must-discover.
- Perfect mousse-like filling. In my opinion, the best fillings for quiches are super light and fluffy. A mousse is really what I am looking for, and this is what I went for in this recipe!
- A light and flaky crust is the perfect container for the lightest fillings. No need to par-bake the crust in this recipe, which is a considerable time saver.
- This recipe is super simple to make and requires only 5 ingredients!
The 5 ingredients you’ll need
- An entire broccoli head: florets and stalk are used in this recipe (so nothing goes to waste!)
- Soy cooking cream: a neutral plant-based cooking cream makes the quiche lighter. I recommend soy for its neutral flavor profile and its binding properties, ideal to create broccoli mousse. Alternatively, feel free to use heavy cream for a heartier version.
- Soft goat’s cheese elevates the quiche with its tanginess and light fluffy texture.
- All-butter puff pastry. I usually prefer using puff pastry for quiches, even though this is not the traditional way. It is light, buttery, and a great wine pairing ally! As puff pastry is super labor intensive (and who has time for that?!), I am going with good quality store-bought all-butter puff pastry. I insist on the “all-butter” part that really elevates this recipe with some butteriness.
- Free-range eggs help create the airy texture of the filling. This recipe is not as egg-forward as other quiche recipes. Here, eggs are mostly there for the texture.
- Salt and pepper (which I did not include in the recipe count as they are pantry staples).
Variation and Substitution
Soy cooking cream can be replaced by any neutral plant-based cooking cream such as rice or oat. Of course, feel free to use heavy whipping cream for a more indulgent version!
If you don’t have soft goat’s cheese on hand, you could go with semi-hard goat’s cheese (a more mature version of goat’s cheese). Be aware, though, that the texture of the cheese chunks will be more compact and the filling less light and fluffy. If goat’s cheese is not for you, you can replace it with ¾ cup (170 g) of matured shredded cheddar.
How to make Goat’s Cheese Broccoli Quiche?
This recipe consists of three steps: par-boiling the broccoli, making the broccoli-mousse filling, and assembling the quiche.
To par-boil the broccoli :
- Cut the florets, cut the stalk in half lengthwise, then into ½ inch (1.5 cm) pieces.
- Bring a large pot of water to a boil, then add the broccoli pieces and boil over a rolling simmer for 5 minutes or until the stalk pieces are tender at heart.
- Drain using a colander and set half of the florets aside. They will be used to garnish the quiche and add texture.
To prepare the broccoli mousse filling:
- Transfer the broccoli florets and broccoli stalk pieces to a food processor.
- Add the soy cooking cream, eggs, salt, and pepper.
- Mix for 2 minutes, or until very smooth and frothy.
To assemble the quiche:
- Line an 11-inch (28 cm) tart pan with parchment paper, then place the all-butter puff pastry sheet.
- Pour the broccoli mousse filling into the tart pan.
- Delicately place the remaining broccoli florets on top of the broccoli mousse filling.
- Using your hand, tore the soft goat’s cheese into bite-size pieces. Place the goat’s cheese piece on top of the broccoli mousse filling.
NB: the broccoli florets and goat’s cheese pieces will sink into the broccoli mousse filling. This is normal! Doing so instead of adding them to the broccoli mousse batter will prevent them from all sinking to the bottom.
To bake the quiche:
- Preheat the oven to 400 °F (200°C).
- Bake the quiche for 40 minutes or until the filling is golden brown.
Nim Keys – Useful Tips
Make sure to mix the ingredients well for 2 minutes with a food processor or high-power blender to obtain the fluffiest result for the broccoli mousse filling.
This recipe has been created with an 11-inch (28 cm) ceramic tart pan.
- If using a ceramic tart pan, keep the oven temperature at 400°F (200°C). As the crust is not par-baked in this recipe, the oven temperature plays an important role in ensuring that the bottom crust is cooked. 400°F (200°C) seems a lot but this is what the crust needs to bake evenly at the bottom.
- However, if using a carbon steel tart pan (the ones with removable bottoms are very handy), turn the temperature down to 350°F (180°C) as steel conducts the heat more effectively than ceramic.
- If using a 9-inch (23 cm) or 10-inch (25 cm) tart pan, you might end up having too much broccoli mousse batter. In this case, just pour the leftover batter into greased ramekins and bake in the oven for 20 -25 minutes or until slightly golden and cooked through. Here you have it: some extra broccoli mousse!
🍷Wine Pairing for this Goat’s Cheese Broccoli Quiche
The Match
Sauvignon Blanc
Sauvignon Blanc produces aromatic white wines which often display citrusy and herbaceous aromas such as lime, lemon, boxwood, and freshly cut grass. They will compliment the flavor profile of this Goat’s Cheese Broccoli Quiche beautifully.
Serve it chilled: take it out of the fridge 15 minutes before serving to let it warm up ever so slightly.
WINE APPELLATION SUGGESTIONS
Sancerre (Loire Valley, France)
Menetou-Salon (Loire Valley, France)
Sauvignon Blanc from Marlborough (New Zealand)
FAQ
The best alternative to a food processor is a high-power blender. You can also use an immersion blender to combine all the ingredients and create the mousse-like filling.
Place quiche slices in an airtight container in the fridge for 3-5 days.
Yes, quiches actually freeze well. Let the quiche cool down completely and transfer it to a heavy-duty ziplock freezing bag. The quiche can be refrigerated for up to 2 months.
For the fridge-stored quiche: place the quiche slices in a preheated oven at 400°F (200°C) for 15-20 minutes or until heated. If the quiche is frozen, add 15 minutes to the reheating instructions.
Other delicious French & European inspired recipes
Be it for your next Sunday brunch or casual weeknight dinner, let me know in the comments if you make this recipe!
Recipe
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5 Ingredient Goat’s Cheese Broccoli Quiche
Delicious goat’s cheese and broccoli quiche. A buttery flaky crust filled with broccoli mousse, crunchy broccoli florets, and fresh goat’s cheese. So easy to make, and required only 5 ingredients! The perfect weeknight dinner recipe, but equally perfect for your next Sunday brunch paired with a chilled glass of Sauvignon Blanc!
- Total Time: 1 hour 10 minutes
- Yield: 6 1x
Ingredients
This recipe is made for an 11-inch (28 cm tart pan).
1 medium head of broccoli (around 12 ounces or 350 g)
¾ cup (180 ml) of soy cooking cream (feel free to use heavy cream for a heartier version)
4 free-range eggs
7 ounces (200 g) of soft goat’s cheese
1 and ½ teaspoons of sea salt
¼ teaspoon of pepper
1 sheet of all-butter puff pastry
Instructions
- Preheat the oven to 400°F (200°C).
- Par-boil the broccoli: Cut the florets, cut the stalk in half lengthwise, then into ½ inch (1.5 cm) pieces.
- Bring a large pot of water to a boil, then add the broccoli pieces and boil over a rolling simmer for 5 minutes or until the stalk pieces are tender at heart.
- Drain using a colander and set half of the florets aside. They will be used to garnish the quiche and add texture.
- Prepare the broccoli mousse filling: transfer the broccoli florets and broccoli stalk pieces to a food processor.
- Add the soy cooking cream, eggs, salt, and pepper.
- Mix for 2 minutes, or until very smooth and frothy.
- Assemble the quiche: line an 11 inches (28 cm) tart pan with parchment paper, then place the all-butter puff pastry sheet.
- Pour the broccoli mousse filling into the tart pan.
- Delicately place the remaining broccoli florets on top of the broccoli mousse filling.
- Using your hand, tore the soft goat’s cheese into bite-size pieces. Place the goat’s cheese piece on top of the broccoli mousse filling.
NIM KEYS
- The broccoli florets and goat’s cheese pieces will sink into the broccoli mousse filling. This is normal! Doing so instead of adding them to the broccoli mousse batter will prevent them from all sinking to the bottom.
- Make sure to mix the ingredients well for 2 minutes with a food processor or high-power blender to obtain the fluffiest result for the broccoli mousse filling.
- Keep the oven temperature at 400°F (200°C) if using a ceramic tart pan. If using a carbon steel tart pan, reduce the temperature to 350°F (180°C) as steel conducts the heat more effectively than ceramic.
- If using a 9-inch (23 cm) or 10-inch (25 cm) tart pan, you might end up having too much broccoli mousse batter. In this case, just pour the leftover batter into a greased ramekin and bake in the oven with the quiche until golden brown. Here you have it: an extra broccoli mousse!
- Prep Time: 30
- Cook Time: 40
- Category: Main Course
- Method: Oven Baked
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size:
- Calories: 209
- Sugar: 0.8 g
- Fat: 17.5 g
- Carbohydrates: 1.7 g
- Protein: 11.2 g
- Cholesterol: 161.3 mg
Keywords: French quiche, goat’s cheese and broccoli quiche, brunch recipe