Quiche with Broccoli, Spinach & Cashew Nuts

I love one pan dishes! Especially quiche. Quiche is one of the simplest dishes you can make and good results are nearly guaranteed.

Fresh out of the oven it makes a perfect dinner, but it is just as good eaten cold for lunch the next day, or even breakfast! It has got everything you need. You have the protein and vegetables (we all need), but without the high calorie count (that none of us need). It is the best of both worlds!

Once you know the basics of quiche making, you can change it around to accommodate whatever ingredients you have at hand.

And to make it even simpler, for this one I did not make the pastry myself, but simply used puff pastry.

U need (for 1 quiche – Ø 26 cm)

1 sheet of puff pastry (400 grams)

300 grams of fresh spinach

300 grams of broccoli

100 grams of cashew nuts (unsalted)

4 eggs

250 ml of cream

150 grams of goat cheese

3 cloves of garlic

Dried thyme

Olive oil

Salt & pepper

How to make it

Preheat the oven to 180-200°C.

Grease a round quiche form (Ø 26 cm). Cover it with puff pastry and punch with a fork to allow the steam to get out during baking. Bake for about 10 minutes at 180-200°C.

In the meantime steam or boil the broccoli until soft. The spinach you should prepare using a wok, with some olive oil and the finely chopped garlic (this should take about 2 minutes). Get rid of all the residue moist/water from the vegetables and let them cool down. Cut the broccoli up into pieces (about 2x2cm).

Take the pastry out of the oven and spread the vegetables over it. Sprinkle the nuts on top.

Whisk the eggs with the cream. Add some salt and pepper and pour over the vegetables and nuts. Sprinkle everything with crumbled goat cheese and some dried thyme.

Bake in the oven for about 30 minutes. You can put it under the grill for the last 5 minutes for a bit of extra color and a nice cheese crust on top (make sure it does not burn though!).