Quiche with broccoli and sausages

Name: Quiche with broccoli and sausages - Alexandra M.
Ingredients: 1 shortcrust pastry for tarts; 300 g fresh broccoli; 500 g fresh sausages; 500 ml béchamel (50 g butter; 50 g flour; and 500 ml milk); salt; white pepper; ground nutmeg; grated parmesan; 3 eggs; a bit of sour cream

Appetizers - Quiche with broccoli and sausages by Alexandra M. - Recipia

The broccoli and sausage quiche is the kind of savory tart that is prepared without much complication. Broccoli is boiled briefly, the sausages are browned separately, then everything is placed over the dough and covered with a béchamel sauce enriched with eggs and cream. In the oven, the mixture sets, and the parmesan forms a golden crust on top. It is served warm, alongside a vegetable salad. QUICK INFO Total time: not specified in the original recipe Preparation time: not specified Cooking and baking time: approximately 40 minutes in the oven, plus the time needed to boil the broccoli and brown the sausages Servings: not specified; the tart can be portioned according to preference Difficulty: easy Recipe type: savory quiche with broccoli and sausage INGREDIENTS 1 shortcrust pastry for tarts 300 g fresh broccoli 500 g thin, fresh sausages 500 ml béchamel sauce, prepared from: 50 g butter 50 g flour 500 ml milk 3 eggs A little cream Salt White pepper Grated or ground nutmeg Grated parmesan for topping For this recipe, a simple store-bought shortcrust pastry for tarts is suitable. If frozen, it should be left to thaw in the refrigerator before use. If refrigerated, it should be taken out just before preparing the tart, so that it remains easy to roll out and place in the pan. PREPARATION METHOD 1. Prepare the broccoli Break the broccoli into suitable florets and boil it in salted water. Boil until it starts to soften, without overcooking, as it will continue to cook in the oven. Drain the broccoli well and let it cool for a few minutes. It is important that there is not too much water left on the florets, as this can make the filling too soft. 2. Prepare the béchamel sauce Melt the butter, add the flour, and mix. Incorporate the milk and continue to stir until the sauce thickens. When the béchamel has a denser consistency, season it with salt, white pepper, and nutmeg. Remove the sauce from the heat and let it cool. Once it has cooled, add the three beaten eggs and a little cream. Mix until you obtain a homogeneous composition. The sauce should not be added hot over the eggs, as they can coagulate. 3. Brown the sausages Place the fresh sausages on the grill and fry them on all sides. If preferred, they can also be cooked in a pan. After they are browned, let them cool a bit, then cut them into slices. There is no need to slice them very thin; the slices should be felt in the filling. 4. Assemble the tart Place the dough in a tart pan with a removable bottom and arrange it according to the shape of the dish. Put the broccoli florets in such a way as to cover the entire surface as much as possible. Then place the sausage slices over the broccoli. Finally, pour the béchamel sauce with eggs and cream over everything. Gently shake the pan so that the sauce reaches between the pieces of broccoli and sausage, not just on the surface. 5. Bake the quiche Grate parmesan on top and place the pan in the preheated oven at 180 degrees Celsius. Bake the quiche for approximately 40 minutes. It is ready when the surface is browned, and the sauce has set. Remove the tart from the oven and let it cool a bit before slicing. If cut immediately, the filling will be softer and will not hold together well on the slice. WHY I MAKE THIS RECIPE OFTEN It is a practical recipe when I want a hearty meal without preparing several separate dishes. The shortcrust pastry, broccoli, sausages, and béchamel sauce complement each other well, and the tart can be served for lunch or dinner. Another advantage is that much of the preparation can be done before baking: the broccoli is boiled, the sausages are browned, and then all the ingredients are arranged in the pan. After baking, the quiche is easily portioned and served simply with salad. TIPS The broccoli should only be softened a little before going into the tart. If boiled too much, it can crumble when placed in the pan. Drain the broccoli well after boiling. This is one of the important steps for a set, not watery filling. Let the béchamel sauce cool before adding the eggs. It does not need to be completely cold, but it should not be hot. The sausages can be cooked on the grill or in a pan, depending on what you have at hand. The important thing is that they are browned on all sides before being cut and added to the tart. After baking, let the quiche sit for a few minutes before serving. The sauce stabilizes as the tart cools. SUBSTITUTIONS The béchamel sauce is prepared from butter, flour, and milk, according to the recipe. For the rest of the ingredients, the source indicates using fresh, preferably thin sausages, and fresh broccoli. If the dough is frozen, it should not be used directly. It should be thawed in the refrigerator before preparation. VARIATIONS The sausages can be cooked on the grill or fried in a pan. Both options are mentioned in the recipe and lead to the same result in the quiche. You can portion the tart into larger slices for a main meal or into smaller pieces to be served alongside other dishes. The basic ingredients remain the same. SERVING IDEAS The broccoli and sausage quiche is served after it has cooled slightly. It is suitable alongside a vegetable salad, which brings a fresh element next to the hearty filling and creamy sauce. It can be placed on the table as a main course or cut into smaller portions for a family meal. FREQUENTLY ASKED QUESTIONS Can I use frozen broccoli? The recipe is written for fresh broccoli. If frozen broccoli is used, it should be prepared so that it is well drained before being added to the tart, as excess water can affect the consistency of the filling. Can I prepare the sausages in a pan instead of putting them on the grill? Yes. In the original recipe, both options are mentioned. The sausages are fried in a pan or cooked on the grill, then sliced and added over the broccoli. Why does the béchamel sauce need to cool before adding the eggs? Very hot sauce can coagulate the eggs as soon as they are added. After the béchamel has cooled, the eggs and cream can be mixed more easily into a homogeneous composition. How do I know if the quiche is baked? The surface should be browned, and the sauce inside should be set. The time indicated in the recipe is approximately 40 minutes at 180 degrees Celsius. Can I serve the tart immediately after taking it out of the oven? It is better to let it cool a bit before slicing. This way, the filling sets, and the slices will cut more easily. NUTRITIONAL VALUES The values are estimated, as the amount of cream and parmesan is not specified, and the type of dough and fat content of the sausages can vary. For guidance, if the tart is divided into 6 servings, one serving may have approximately: 500-600 kcal 20-25 g protein 30-40 g carbohydrates 30-40 g fat The largest variation comes from the sausages, dough, the amount of parmesan, and cream. For exact values, nutritional information from the packaging of the ingredients used would be necessary. STORAGE AND REHEATING Leftover quiche is stored covered in the refrigerator. It is better to let it cool before being stored. For serving, it can be reheated until warm. The tart can also be eaten cold or at room temperature, but the filling is more pleasant when slightly warmed. It is recommended to be consumed within a short time and not left out at room temperature for long.