Quiche with Spring Herbs, Broccoli Rabe & Goat Cheese

What’s for breakfast, lunch or dinner? Quiche!

I grew up with my Swiss mother making quiche regularly - anything with cheese is a perfect meal for the Swiss - but she always used store-bought crust. I recently discovered how easy it is to make it myself and now I’ll never go back.

Quiche with Spring herbs, Broccoli Rabe & Goat Cheese is a perfect celebration of all things Spring.

Spring greens are starting to pop up at area farms here in the Northeast U.S. I got these fresh chives and green garlic from the farm stand at Wright Locke Farm in Winchester, MA.

For the crust:
1 egg
2 1/2 Tbsp cold water
1 1/2 cups flour
1/2 tsp salt
10 Tbsp butter, cold and cubed

For the filling:
1 cup Broccoli rabe
1 cup finely chopped herbs - I mixed chives and green garlic
3 eggs
approx. 1/2 cup milk
8oz Goat Cheese
1/2 tsp ground nutmeg
1 tsp Salt
Fresh cracked Pepper to taste

Prepare the crust: Whisk together egg and cold water in a small bowl. Using a food processor or pastry cutter+ large bowl, combine flour, salt and cubed butter until well blended. Add egg/water mixture and combine until dough forms. Roll out dough on a lightly floured surface.

Place rolled out dough on pie dish and press into place. Cut off excess around top edges. Then place pie dish with dough in freezer for 20 minutes while you prepare the filling.

Pre-heat oven to 425 F.

Chop broccoli rabe into small cubes and add to boiling water. Cook for 5 minutes, then strain and let cool.

Crack eggs into measuring cup and whisk. Add enough milk to fill to 1 cup. Then add salt, pepper and nutmeg and whisk together.

Take pie dish + dough out of freezer and layer broccoli, chopped herbs and goat cheese into bottom. Pour egg mixture over top.

Bake 30-40 minutes until middle is set. Cool on a wire rack for 10 minutes before serving. Enjoy!

Want more Spring recipes? Click here for more Spring blog posts.