Ingredients

For the Vegetable Filling:

• Broccoli: 500 g, chopped into small florets
• Potatoes: 3 medium, peeled and diced
• Carrot: 1 large, peeled and sliced
• Bell pepper: 1, diced
• Tomatoes: 2, sliced or diced
• Onion: 1 medium, finely chopped
• Celery: 1-2 stalks, chopped
• Mozzarella cheese: 250 g, shredded or cubed
• Salt: To taste
• Black pepper: To taste
• Olive oil: 1-2 tablespoons (for sautéing)

For the Quiche Dough:

• Eggs: 3 large
• Sour cream: 100 g (about 1/2 cup)
• Milk: 200 ml (about 3/4 cup)
• Flour: 60 g (about 1/2 cup)
• Salt and pepper: To taste

Baking Instructions:

• Bake time: 55 minutes
• Temperature: 180°C (350°F)

Instructions (Step-by-Step)

Step 1: Prepare the Vegetables

1. Chop the vegetables: Start by prepping the vegetables. Chop the broccoli into small florets, peel and dice the potatoes, peel and slice the carrot, dice the bell pepper, slice or dice the tomatoes, finely chop the onion, and chop the celery stalks.
2. Boil the potatoes and broccoli: Bring a pot of salted water to a boil. Add the diced potatoes and broccoli florets, and cook for about 5-7 minutes until they are just tender. Drain the vegetables and set them aside.
3. Sauté the remaining vegetables: In a large skillet, heat 1-2 tablespoons of olive oil over medium heat. Add the chopped onion, celery, and carrot. Sauté for about 5 minutes until the onions are soft and translucent. Then add the diced bell pepper and tomatoes. Season with a pinch of salt and pepper. Cook for another 3-4 minutes, allowing the flavors to combine and the vegetables to soften slightly.

Step 2: Prepare the Quiche Dough

1. Mix the wet ingredients: In a medium mixing bowl, whisk together 3 eggs, 100 g of sour cream, and 200 ml of milk until well combined.
2. Add the dry ingredients: Gradually sift in 60 g of flour, whisking continuously to avoid lumps. Add a pinch of salt and pepper to taste. Continue mixing until the dough is smooth and free of lumps. This egg-based dough will form the base and binding agent for the quiche.

Step 3: Assemble the Quiche

1. Combine the vegetables: In a large bowl, gently mix the boiled potatoes and broccoli with the sautéed vegetables. Add 250 g of shredded or cubed mozzarella cheese into the mixture. Stir to evenly distribute the cheese and vegetables.
2. Transfer to a baking dish: Grease a baking dish with olive oil or butter. Pour the vegetable and cheese mixture into the dish, spreading it out evenly across the surface.
3. Pour the egg mixture: Slowly pour the egg, sour cream, and milk mixture over the vegetables, ensuring that it fills the gaps and covers the entire surface of the quiche. Use a spatula to smooth out the top if necessary.

Step 4: Bake the Quiche

1. Preheat the oven: Make sure your oven is preheated to 180°C (350°F).
2. Bake the quiche: Place the baking dish into the oven and bake for about 55 minutes, or until the quiche is golden brown on top and set in the middle. The edges should be slightly puffed, and a toothpick inserted into the center should come out clean.

Step 5: Cool and Serve

1. Cool slightly before serving: Once the quiche is done baking, remove it from the oven and let it cool for about 10-15 minutes. This allows the quiche to set fully and makes it easier to cut into slices.
2. Slice and serve: Cut the quiche into 12 slices and serve warm. Pair it with a side salad, or enjoy it on its own as a nutritious and satisfying meal.

Cooking Tips

• Use fresh vegetables: For the best flavor and texture, use fresh vegetables. You can substitute other vegetables like zucchini, spinach, or mushrooms based on what you have on hand.
• Customize the cheese: While mozzarella adds a mild creaminess, you can mix in other cheeses like cheddar, Gruyère, or feta for extra flavor.
• Prevent a soggy crust: To avoid a soggy quiche, make sure the vegetables are not overly wet before combining them with the egg mixture. Drain any excess moisture from the boiled and sautéed vegetables.
• Test for doneness: If the center of the quiche is still jiggly after baking, leave it in the oven for an additional 5-10 minutes, checking regularly.

Nutritional Facts (Per Serving, Based on 12 Slices)

• Calories: 220 kcal
• Protein: 10 g
• Carbohydrates: 15 g
• Fat: 14 g
• Saturated Fat: 7 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 350 mg
• Calcium: 15% DV
• Iron: 8% DV
• Potassium: 450 mg

Frequently Asked Questions (FAQs)

1. Can I make this quiche ahead of time?
   • Yes, you can prepare this quiche in advance. Once baked, let it cool completely and store it in the refrigerator for up to 3 days. To reheat, cover the quiche with foil and warm it in the oven at 170°C (340°F) for about 10-15 minutes.
2. Can I use frozen vegetables?
   • Yes, you can use frozen vegetables. Just make sure to thaw and drain them well before adding them to the quiche to avoid excess moisture.
3. How do I make the quiche gluten-free?
   • To make this quiche gluten-free, substitute the all-purpose flour with a gluten-free flour blend or almond flour. Ensure that all other ingredients are gluten-free as well.
4. Can I use a different type of cheese?
   • Absolutely! Feel free to use any cheese you prefer. Cheddar, Swiss, or feta would work well with the vegetables in this recipe.
5. What can I serve with this quiche?
   • This quiche pairs well with a simple green salad, roasted vegetables, or a fresh fruit salad for a complete meal.

Conclusion

This Broccoli and Vegetable Quiche with Mozzarella is a nutritious, filling, and delicious dish that brings together a variety of vegetables in a creamy, cheesy quiche. The combination of flavors from the broccoli, potatoes, carrots, and tomatoes, paired with the rich mozzarella cheese, makes this a standout dish for any meal of the day. The easy-to-make dough adds a light, fluffy texture that holds everything together beautifully.

Whether you’re serving it for breakfast, lunch, or dinner, this quiche is sure to be a hit. With simple, wholesome ingredients, it’s a versatile dish that you can customize with different vegetables or cheeses, making it a go-to recipe for any occasion. Enjoy!