Broccoli Rabe Quiche

One of the things I really like making is quiche. Quiche is traditionally made with eggs, milk, and cream — the amounts of each type of liquid depending on how thin or thick you like it — with vegetables and/or meats in a pastry crust and then baked open faced like a pie. To me quiche is one of those hearty “just throw it together, damnit!” last minute meals that it would have to be a special occasion for me to want to make a homemade crust for it. As for the ingredients, I always change up the amount of vegetable filling depending on how I feel. Sometimes when I feel chunky (oh, you’ve never eaten two cheeseburgers in one sitting?), I’ll use an entire bunch of leafy greens to make a cream-less quiche. I call this the Yo, Stop Eating Five Dinners In One Day quiche. After a good workout, I’ll make myself a Look At You Skinny Bitch quiche with extra ham with cream totally ignoring the fact that I will gain way more calories than I burn off. It’s like the start of a bad Cathy comic.


One of the quiches I’ve been making a lot lately is the When I Feel Like I Don’t Have Enough Greens In My Diet This Week quiche that you see above. There is a lot of broccoli rabe in this dish but with the puff pastry crust and the heavy cream, it definitely doesn’t qualify to be the Yo, Stop Eating Five Dinners In One Day quiche.


Feel free to experiment by using different greens, and you can even add up to an additional half cup of caramelized onions and/or mushrooms. As for the texture, I like my quiche thinner. But if you prefer it firmer, use 1/2 cup of milk and 1/2 cup of cream instead of the amounts listed below.

For 6-8 servings:

  • 1 sheet puff pastry
  • 1 bunch broccoli rabe, roughly chopped, stems removed
  • 1 1/2 tsp. red pepper flakes
  • 1/2 tbsp. + 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 3/4 c. heavy cream
  • 1/2 c. milk
  • 4 large eggs
  • 1/2 c. Parmesan, grated

Preheat the oven to 375F.


Blanche the chopped broccoli rabe in 3 quarts of water and a half tablespoon of salt. Drain the hot water and season with red pepper, black pepper, and the remaining half teaspoon of salt. In a mixing bowl, combine the cream, milk, eggs and Parmesan until it is thoroughly mixed.


Carefully place the puff pastry in a 9” round baking pan. Combine the egg mixture and broccoli rabe; pour the mixture into the pastry-lined pan. Bake for 40 minutes or until the edges are golden brown.


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