A tasty quiche recipe full of vegetables: a quiche with cauliflower, broccoli and cervelate. Also nice to use leftovers. Try it yourself!
Savory Pie with Cauliflower, Broccoli and Sausage
This Dutch quiche with cauliflower, broccoli and cervelate is comfort food in a pie dish. You make a quick stampot, a mash of potatoes, cauliflower, broccoli, milk, mustard and cumin cheese, then fold in eggs and diced cervelate and bake it in a savory pie crust. It looks like weekend food but is easy enough for a busy weeknight, and you can prepare it the day before.
This time I was allowed to cook from the blog of Martine van Duizenden1dag (Dutch blog). Martine is a blogger with a passion for food and she has a lot of delicious recipes on her blog. So it was quite difficult to choose. Until I arrived at the hearty cauliflower stew pie. A recipe that came from a leftover cauliflower stew. And she wanted to use it, so she became pretty creative. And now I just left a bit of cauliflower and broccoli in the fridge. With some cervelate it became a delicious savory quiche that we will certainly make more often.
Skinny Quiche Version
The original quiche was made from puff pastry, layers of dough mixed with butter. Combined with the cervelate sausage, you therefore get a very intense recipe. Great for a warm winter's day, but in spring, what it really is now, I love to eat a lighter version. That's why I chose a savory quiche dough, which is nice and crispy and fits well with this recipe. You can get it in the supermarket, but you can also use the instructions in this recipe.
And Cervelate is also the light version of Chorizo, and it also has a beautiful flavor.
I used a lot of vegetables and few potatoes to make it even lighter and more healthy. The eggs that are added ensure that the quiche filling binds nicely. And for extra taste, I used cheese with cumin. Cumin is delicious in combination with cauliflower and broccoli. Besides that it smells delicious (highly recommended), it tastes a bit nutty which fits nicely with this recipe.
Be prepared!
What is great about this recipe is that you can make the quiche a day in advance. You prepare it until the bake-in-the-oven step and let it cool to room temperature. Cover with aluminum foil and you only have to bake the quiche in the oven for 40 minutes the next day. Very nice if you know a busy day is coming.
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Ingredients
Cauliflower and broccoli stew
- 1¼ pound potatoes, washed and peeled
- 1 broccoli, washed and cut into florets
- ½ cauliflower, washed and cut into florets
- ⅓ cup milk
- 1 tablespoon mustard
- 3½ oz. cumin cheese
Quiche with cauliflower, broccoli and cervelate
- 1 tablespoon oil, for greasing
- 10 oz. savory pie dough, thawed
- 2 tablespoon breadcrumbs
- 5 eggs, size L
- 3½ oz. cervelate, diced
- 1 portion cauliflower and broccoli stew, (above)
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Cauliflower and broccoli stew
- Put about 4 inches (ca. 10 cm) of water in a large pan.
- Add the potatoes, broccoli and cauliflower.1¼ pound potatoes, 1 broccoli, ½ cauliflower
- Bring to the boil and cook for about 18 minutes, until the potatoes are done (check with a fork).
- Drain the vegetables and put them back in the pan.
- Bring the milk to a boil and pour it over the vegetables.⅓ cup milk
- Add mustard and cumin cheese and mash everything together. Set aside.1 tablespoon mustard, 3½ oz. cumin cheese
Quiche with cauliflower, broccoli and cervelate.
- Preheat the oven to 400 °F.
- Grease a quiche dish with the oil.1 tablespoon oil
- Line the bottom and sides with the savoury pie dough. Prick a few holes in the base with a fork.10 oz. savory pie dough
- Sprinkle the breadcrumbs over the bottom.2 tablespoon breadcrumbs
- Beat the eggs and mix them with the cervelate into the cauliflower-broccoli stew.5 eggs, 3½ oz. cervelate
- Spoon the filling into the prepared crust and smooth the top.1 portion cauliflower and broccoli stew
- Bake 30-40 minutes: about 30 minutes if the filling is warm, 40 minutes if the quiche comes straight from the fridge.
Notes
- Fridge: Cool quickly and store covered for up to 2 days.
- Freezer: Freeze slices well wrapped for up to 1 month.
- Reheat/Serve: Reheat in the oven so the crust crisps up again; avoid microwaving too long or the crust goes soft.
Nutrition
Lindsay says
This looks so yummy! Love anyth egg-based for a make ahead meal. Yum!
Audrey says
I love all the healthy veggies in this quiche!
Chef Dennis says
This looks absolutely delicious!
Natalie says
This looks really amazing. I love the flavors. Lovely recipe!