RECIPE: Superfood Quiche Lorraine

A delicious, creamy and tasty quiche with a broccoli hit! We had a load of broccoli in the freezer that I needed to use up, so I hit upon the idea of blending it up to avoid it becoming mushy when I cooked it.

Superfood Quiche Lorraine
Serves 8

250g Jus-Rol shortcrust ready rolled pastry
Two eggs
100g curd cheese
75ml semi skimmed milk
3 cloves garlic, finely chopped
1 large leek
40g parmesan cheese, finely grated
300g broccoli
A sprinkle of fresh thyme
Salt and pepper to taste

  • Set your oven to preheat at 180’C.
  • Use the ready rolled pastry to line a 30cm flan pan. I used my favourite Pyrex job that never needs lining or greasing, but you will know if you need to prep your pan! Put the pastry in the fridge to chill while you make the filling.

  • Mix your curd cheese with your eggs until smooth. I guess you could strain some cottage cheese and use that if you cannot get curd cheese or make your own. Once this is smooth, mix in the milk, half of the grated parmesan and the thyme. Season the mixture and set to one side.
  • Finely mince your garlic and chop your leek and ham. Sprinkle them evenly over your pastry.

  • Blanche your broccoli in a touch of boiling water for a couple of minutes, then use a stick blender to blend it to a thick paste, with a couple of tablespoons of the cooking water. Add a pinch of salt to the broccoli mix.
  • Pour your eggy, cheesy, milky mix evenly over the quiche filling and then spoon the broccoli paste over the top. I choose to do this in what I artistically consider to be ‘massive splodges’. Next time I would perhaps thin the broccoli down slightly further with milk and egg mix and then marble it through the main quiche mix.

  • Sprinkle the remaining parmesan over the top and bake until still slightly wobbly in the centre, but not runny. The last bit will set as it cools.

Serve this with a dressed salad – it’s perfect summer food!

We had quite a bit of pastry left over so I made that into little blackcurrant tarts using the berries out of the garden that we had been using for ice cubes in our gin and tonics with a sprinkle of sugar – also delicious!!

Per serving (the recipe serves 8), this is another sub-300 calories recipe. Per slice, the quiche has the following nutritional information:
225 calories
13.4g fat, of which 1.7g sat fat
1.8g fibre
1.8g sugar
10g protein
18% RDA vitamin A
62% RDA vitamin C
12% RDA calcium
5% RDA zinc

Not bad, for a naughty old quiche!


Bestselling author and freelance food & drinks writer. Director of creative agency Thirst Media, helping small businesses reach their full potentially. Champion of pubs and breweries.

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