Nutmeg was worth more than gold in 1600s Europe—just a pinch transforms ordinary eggs into custardy perfection.
Broccoli Carrot Quiche
Savor the goodness of our vibrant Broccoli and Carrot Quiche, a delightful dish that's as nutritious as it is delicious! With a flaky crust cradling a medley of fresh veggies, this quiche is bursting with fiber and essential nutrients that your gut will love. Whip it up with a sprinkle of cheese for an extra creamy touch, and enjoy a slice of wholesome goodness any time of the day!
Prep
15
min
Cook
35
min
Serves
2
people
Level
beginner
The Story
This crustless quiche is actually a bastardized French-German border collision from 1940s Alsace-Lorraine, where wartime rationing forced French cooks to ditch pastry shells and German hausfraus to embrace eggs over heavy cream—what emerged was this vegetable-forward hybrid that accidentally launched the health food movement decades before anyone knew what quinoa was.
Regional Twist
In France's Loire Valley, they swap grated carrots for roasted chestnuts and add twice the nutmeg, creating a autumn-forward version that transforms this humble health-conscious dish into proper French countryside comfort food.
📝 Ingredients
Shopping List
- 200 g broccoli
- 150 g carrots
- 50 g cheese
- 4 eggs
- 100 ml milk
Pantry Items
Amounts also listed in instructions below
- nutmeg (to taste)
- oil (to taste)
- pepper (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Preheat the oven to 180°C (356°F).
- 2
Chop the broccoli and grate the carrots.
- 3
Whisk together the eggs, milk, salt, pepper, and nutmeg.
- 4
Place the vegetables in a greased baking dish and pour the egg mixture over them.
- 5
Optional: Sprinkle cheese on top.
- 6
Bake for about 30-35 minutes until the quiche is set and golden brown.
💡 Pro Tips
- ✓Pre-cook broccoli for 2-3 minutes in boiling salted water to remove excess moisture and prevent a soggy quiche bottom, as raw broccoli releases 85% water content during baking.technique2-3 minutes blanching
- ✓Use a 3:1 egg to milk ratio (4 eggs to 100ml milk) for proper custard structure - too much milk creates a loose texture that won't set properly at 180°C.ingredient3:1 ratio
- ✓Salt grated carrots 10 minutes before assembly and pat dry to extract moisture, preventing watery separation during the 30-35 minute bake time.timing10 minutes salting
- ✓Test doneness by inserting a knife 2.5cm from the edge - it should come out clean while center still has slight jiggle, as residual heat will finish cooking the proteins.technique2.5cm from edge
- ✓Increase oven temperature to 200°C for the final 5 minutes to achieve proper Maillard browning on top without overcooking the custard base.timing200°C for 5 minutes
Share this recipe
Prep
15
min
Cook
35
min
Serves
2
people
Level
beginner
Share this recipe
Nutmeg was worth more than gold in 1600s Europe—just a pinch transforms ordinary eggs into custardy perfection.
Broccoli Carrot Quiche
Savor the goodness of our vibrant Broccoli and Carrot Quiche, a delightful dish that's as nutritious as it is delicious! With a flaky crust cradling a medley of fresh veggies, this quiche is bursting with fiber and essential nutrients that your gut will love. Whip it up with a sprinkle of cheese for an extra creamy touch, and enjoy a slice of wholesome goodness any time of the day!
The Story
This crustless quiche is actually a bastardized French-German border collision from 1940s Alsace-Lorraine, where wartime rationing forced French cooks to ditch pastry shells and German hausfraus to embrace eggs over heavy cream—what emerged was this vegetable-forward hybrid that accidentally launched the health food movement decades before anyone knew what quinoa was.
Regional Twist
In France's Loire Valley, they swap grated carrots for roasted chestnuts and add twice the nutmeg, creating a autumn-forward version that transforms this humble health-conscious dish into proper French countryside comfort food.
📝 Ingredients
Shopping List
- 200 g broccoli
- 150 g carrots
- 50 g cheese
- 4 eggs
- 100 ml milk
Pantry Items
Amounts also listed in instructions below
- nutmeg (to taste)
- oil (to taste)
- pepper (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Preheat the oven to 180°C (356°F).
- 2
Chop the broccoli and grate the carrots.
- 3
Whisk together the eggs, milk, salt, pepper, and nutmeg.
- 4
Place the vegetables in a greased baking dish and pour the egg mixture over them.
- 5
Optional: Sprinkle cheese on top.
- 6
Bake for about 30-35 minutes until the quiche is set and golden brown.
💡 Pro Tips
- ✓Pre-cook broccoli for 2-3 minutes in boiling salted water to remove excess moisture and prevent a soggy quiche bottom, as raw broccoli releases 85% water content during baking.technique2-3 minutes blanching
- ✓Use a 3:1 egg to milk ratio (4 eggs to 100ml milk) for proper custard structure - too much milk creates a loose texture that won't set properly at 180°C.ingredient3:1 ratio
- ✓Salt grated carrots 10 minutes before assembly and pat dry to extract moisture, preventing watery separation during the 30-35 minute bake time.timing10 minutes salting
- ✓Test doneness by inserting a knife 2.5cm from the edge - it should come out clean while center still has slight jiggle, as residual heat will finish cooking the proteins.technique2.5cm from edge
- ✓Increase oven temperature to 200°C for the final 5 minutes to achieve proper Maillard browning on top without overcooking the custard base.timing200°C for 5 minutes