Broccoli, Peas and Pesto Quiche

Broccoli, Peas and Pesto Quiche

Nov 12 2015


Serves 6


  • 1 pack of frozen puff pastry (or pie crust), defrosted
  • 1 cup of cooked broccoli (I used frozen, thawed)
  • 1 cup of cooked peas (I used frozen thawed)
  • 2-3 tbsp of good pesto sauce (I usually make mine and store extra in the freezer, but good store bought pesto does the trick as well)
  • 8 eggs
  • Salt and pepper
  • 1 shallot, minced


Preheat the oven at 400F.

Sauté the shallot for a few minutes in a pan, add the veggies, salt and pepper and cook just for 2-3 minutes to bring their taste out and let it cool down.

Put the dough in a  floured pie dish (so it does not stick).

Beat your eggs with a fork, add the pesto, salt and pepper and the cooled down veggies. Pour everything on top of the puff pastry and bake for 30-40 minutes until the egg mix is set int he center.

Depending on your oven you may have to turn down the temperature at some point to 350F as to not burn the crust of the quiche, it would be brown and crispy.

What I love about this dish, it is like the frittata, there are so many ways to make this and it is perfect for lunch or brunch and full of good things.

Et voila, Bon appetit!

Leave a comment