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Broccoli is native to Asia minor and the eastern Mediterranean regions. It was popular in ancient Rome and arrived in England around 1700. English travelers soon after brought broccoli to America.

Broccoli Swiss Quiche with Whole Wheat Crust

The Healthy Benefits of Broccoli


Broccoli is low in calories and high in nutrition, and even supplies a moderate amount of fiber, all positives for those managing their weight. Broccoli supplies vitamin C, an antioxidant that supports the immune system and healthy skin. It has K1 which promotes healthy bones and blood clotting. B9, potassium, manganese and iron also come from these delicious vegetables.

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RECIPE:  Broccoli Swiss Quiche with Whole Wheat Crust

  • Prep Time:  20 Minutes
  • Cook Time: 55 Minutes
  • Yield:  1 9″ Quiche
  • Difficulty Level:  Intermediate

This broccoli and Swiss cheese classic is perfect for brunch or a weekend breakfast! 


Wholewheat crust:

1 cup whole wheat pastry flour

1 teaspoon sugar

¾ teaspoon salt

5 tablespoons vegetable oil

2 tablespoons milk

Ingredient List for Quiche Filling:

3 large eggs

1 cup broccoli, torn into large bite-sized florets

1 1/2 cups low-fat Swiss cheese, shredded

8 ounces evaporated skim milk

2 cloves garlic, minced

1 small onion, chopped

1 teaspoon salt

1/2 teaspoon pepper

2 or 3 medium-sized tomatoes, sliced

1/4 cup Parmesan cheese, shredded



1) Directions for preparing crust:

2) Preheat oven to 400°F. Into 8 or 9-inch quiche plate or pie plate, stir together flour, sugar and salt.

3) With fork, whip together oil and milk; pour over flour mixture. Mix with fork till all flour is dampened.

4) Press dough evenly against bottom and sides of plate. Crimp edges.

5) Line the un-pricked pastry shell with a double thickness of foil.

6) Bake in oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or till pastry is set and dry. Remove from oven. Reduce oven temperature to 350°F; add quiche filling (see below). If necessary, cover edge of crust with foil to prevent over browning.

7) Directions for Quiche Filling:

8) “Blanch” your broccoli by pouring a cup or two of boiling water over it in a colander and drain.

9) Whip eggs with wire whisk; add broccoli, shredded Swiss cheese, evaporated milk, garlic, onion, salt and pepper; stir until blended.

10) Pour into prepared (cooked) pastry crust. Slice tomato and place on top of quiche mixture; sprinkle with Parmesan Cheese.

11) Bake for 35 to 45 minutes or until quiche tests done in center. Wrap the edges of the pastry crust toward the end of cooking time to prevent over browning.

12) Cool on wire rack for 5 to10 minutes before cutting.

Serves 6

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Acknowledgement:  Home Baking Association
Cottage Core Home would like to thank and acknowledge The Home Baking Association (HBA) for being a valuable resource who supports home baking