Broccoli and herbs quiche recipe
If you're craving something creamy and rich but want to skip the dairy, Drew Barrymore's greens and herbs quiche is for you. (And the gluten-free crust can be used in both sweet and savoury preparations.)
This quiche includes broccoli rabe, which has nutty and slightly bitter notes, but the recipe works well with other greens and vegetables like asparagus and mushroom, or blanched broccolini. When choosing your coconut oil, we recommend using refined coconut oil as it has little to no coconut flavour (the unrefined can be a tad too coconutty).
You can store leftovers, cut into wedges, in the freezer for up to a month.
This recipe makes one 23cm/9inch tart.
Ingredients
- 96 g finely ground almond flour
- 96 g oat flour
- 1 pinch each of salt and freshly ground black pepper
- 3 tbsp melted refined coconut oil
- 1 small bunch broccoli rabe, tough ends trimmed (about 260g/2 cups)
- 237 ml unsweetened almond milk
- 2 large eggs
- 1 small shallot, thinly sliced (about 2 tablespoons)
- 1 clove garlic, peeled and finely chopped
- 130 g (lightly packed) chopped mixed herbs, such as parsley, coriander (cilantro), dill, and/or chives
- 0.5 lemon, zested and cut into wedges, for serving
- 0.5 tsp ground nutmeg (optional
Details
- Cuisine: American
- Recipe Type: Pastry
- Difficulty: Medium
- Preparation Time: 15 mins
- Cooking Time: 60 mins
- Serves: 6
Step-by-step
- Preheat the oven to 180°C/350°F/gas mark 4.
- In a large bowl, combine the almond flour, oat flour, and half a teaspoon salt. Add the coconut oil and mix thoroughly to combine. The crust mixture will be slightly crumbly but should hold together when squeezed.
- Press the crust firmly into a 23 x 4cm (9 x 1.5 inch) tart pan with a removable bottom, aiming for an equal thickness all around. (You can use your hands, but using the flat bottom of a glass or a measuring cup also works.) Prick the bottom and sides of the crust all over with a fork.
- Place on a parchment-lined baking sheet and transfer to the oven. Bake until just beginning to turn golden, 13 to 15 minutes. Set aside.
- Prepare an ice bath for the broccoli. Bring a medium pot of salted water to a rolling boil. Chop the broccoli rabe into 1cm (½inch) pieces and blanch in the boiling water, for about 1 minute. You are looking to take the raw edge off but still retain a crunch. Strain and transfer the broccoli rabe immediately to the ice bath to stop the cooking. Drain and squeeze dry.
- Now prepare the filling. In a large bowl, whisk to combine the almond milk and eggs. Add the broccoli rabe, shallot, garlic, herbs, lemon zest, and nutmeg (if using), and season with ½ teaspoon salt and ¼ teaspoon freshly ground black pepper. Mix well.
- Carefully pour the egg mixture into the quiche crust. Return to the oven and bake until just set, 35 to 45 minutes. (If the crust is browning too fast, tent the whole quiche with foil to prevent overbrowning.)
- Remove from the oven and let the quiche set for at least 15 minutes. Serve the quiche warm or at room temperature, with lemon wedges on the side.
This recipe is extracted from Rebel Homemaker by Drew Barrymore and Pilar Valdes (Ebury Press, £25). Photography by Graydon Herriott.
You might also like:
Pea, Parma Ham and feta quiche