Broccoli and pumpkin quiche
What I love about a vegetable tart is that you can easily prepare it. You can actually bake it in advance. Then, when you want to eat it, you just pop it in the oven for a short time. Or you can eat it cold with a nice salad on the side!
Ingredients · Servings 4 people
- 5 tablespoons extra virgin olive oil
- 100 g chopped red onion
- 250 g smoked bacon strips
- 400 g pumpkin cubes
- 400 g broccoli florets
- 5 eggs
- 150 ml Greek yogurt
- 175 g grated mature cheese
- 1 roll of quiche dough
- 0.5 celeriac
- 0.5 citroen
- 4 stalks of celery
- 10 g celery leaves
- 50 ml yoghurt
- 2 the mayonnaise
- 1 tbsp honey
- 100 g raisins
- quichevorm (Ø 26 cm)
Method · 5 min
- Preheat the oven to 200 °C.
- Chop the onion. Heat 2 tablespoons of olive oil in a sauté pan or wok. Fry the onion, bacon strips, pumpkin, and broccoli florets for 5 minutes over medium heat, stirring constantly.
- Whisk the eggs, 150 ml of yogurt, and grated aged cheese in a large bowl. Season to taste with salt and pepper.
- Grease the quiche pan with oil. Roll out the dough with the baking paper and line the pan with the dough.
- Stir the fried bacon bits and vegetables into the egg mixture. Spread evenly over the pastry and bake the savory tart in the oven for 35-40 minutes until done.
- Remove the savory tart from the oven and let it cool briefly. Remove the broccoli-pumpkin quiche from the mold and serve with the celery salad.
- Meanwhile, peel the celeriac. Cut or shave the celeriac into strips as thin as possible. Place in a bowl, squeeze the lemon over it, and toss.
- Cut the celery into half-moons. Pick the celery from the stalks and chop finely.
- Stir the celery stalks, celery leaves, yogurt, mayonnaise, honey, and raisins into the celeriac. Season to taste with salt and pepper.
