Zucchini and broccoli quiche
A golden, savoury tart filled with tender zucchini, broccoli, and rich cheese in a crisp pastry case. Perfect served warm or at room temperature for lunch, dinner, or a light gathering.
Updated : 10 October, 2025
Easy
About 20 min.
Ingredients
160 grams
Shortcrust pastry
20 grams
Butter
1
Zucchini
to taste
Salt
to taste
Ground black pepper
100 grams
Broccoli
2
Eggs
180 milliliters
Milk
50 grams
Cheddar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 200C. Line a 20cm/8in tart tin about 3.5cm/1¼in deep with pastry and chill in the fridge for 30 minutes.
Step 2
Line the pastry with baking parchment and fill with baking beans. Bake for 10-15 minutes, or until the base is dry. Remove the parchment and beans, then return the tart case to the oven for another 3-5 minutes, until lightly golden and cooked through.
Step 3
Reduce the oven temperature to 180C.
Step 4
Heat a frying pan until hot, add butter and cook the finely grated zucchini until golden. Season well, then drain through a sieve to remove any excess moisture. Blanch the broccoli florets in boiling water for 1-2 minutes, refresh in ice-cold water, drain again, and mix with the zucchini. Spread the vegetables evenly over the pastry base.
Step 5
In a bowl, whisk the eggs with the milk, seasoning with salt and black pepper. Stir in half the cheese, then pour the mixture over the vegetables in the pastry case. Scatter the remaining cheese on top.
Step 6
Bake for 40-45 minutes, until golden-brown, bubbling, and just set. Allow to cool slightly before serving for the perfect texture and flavour.