One of my favorite cookbooks is The Enchanted Broccoli Forest; this cookbook was published in 1982, just a few years after we were married! It’s well loved and well used. One of my favorite recipes is their quiche recipe. They actually call it a quiche formula as it gives you the freedom to make a quiche using whatever ingredients you have on hand. The other day I had some broccoli and a few leeks on hand and decided to use their formula to make a broccoli leek quiche. It was so good.Broccoli Leek Quiche

The quiche formula has four components, the crust, the cheese, the filling and the custard.

After you’ve prepared your chosen crust there are just three more steps before you bake it. As you might imagine my broccoli leek crust came together in no time.

The cheese is put directly on the crust. When it melts it creates a moisture resistant barrier between the filling and the crust, which helps the crust from getting soggy. The recommended types of cheese are Swiss types and medium or sharp cheddar. Recommended amount is ¼ to 1/3 of a pound depending on whether it is cubed or grated. Grated cheese takes up less space.

The filling is basically anything you like! A few suggestions are steamed spinach with sautéed onions or perhaps mushrooms sautéed with some frozen red pepper, scallions, oregano and thyme. For my quiche I used two leeks, which were chopped, and sautéed for a few minutes. I placed the cheese on the crust, topped it with the sautéed leeks and then sprinkled a frozen box of thawed chopped broccoli on top of the leeks.

The custard is the last step. Beat together 3 eggs and 1 cup of milk (or 4 eggs and 1 ½ cups milk for a larger pie pan). Pour the custard over the fillings. Dust the top with paprika and bake for 35-45 minutes at 375. Bake until the custard is done and a knife inserted in the filling comes out clean.Broccoli Leek Quiche

I’ve used this quiche formula for many successful quiches. What is your favorite quiche filling?Broccoli Leek Quiche

Broccoli Leek Quiche



¼ cup cold butter cut into pieces
1 cup flour
Dash of salt
Up to 3 Tbsp. cold water, milk or buttermilk.


Cut together the butter and the flour and salt until it resembles coarse meal. Add the liquid one tablespoon at a time until the dough sticks together nicely. Chill or roll out immediately. Chill the formed crust while you get the filling ingredients together.



1/3 cup grated Swiss cheese
2 leeks, chopped thinly
1/4 cup chopped red pepper
1 box of frozen chopped broccoli, thawed
4 eggs
1 ½ cups milk


Spread the grated Swiss cheese over the chilled piecrust.

Sauté the leeks and the red pepper in one tablespoon of butter until softened. Let cool slightly and spread over the cheese. Squeeze any water out of the broccoli and spread over the leeks. Beat the eggs and the milk together and pour over the fillings. Bake the quiche in a preheated 375 oven for 35-45 minutes or until done. Let sit for a few minutes and serve!Broccoli Leek Quiche

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