Broccoli Quiche and Broccoli Caesar Salad



Another busy Wednesday night, and here it is going on 7pm and no dinner started. What to do? Well, I rummage through the fridge looking for anything left from last weeks CSA box and find a few stragglers of asparagus and broccoli. What to make? I still have eggs from last week as well.  I then fly to my trusty laptop, and search for “Broccoli, Asparagus and Eggs” and what to my wondering eyes pops up? Quiche. Broccoli Quiché. Time to make my own version


Luckily I had a pie crust in the freezer from another baking day, (store-bought one will do just as well) 

  • A few Garlic Scapes from the “extras bin” chopped
  • One bunch of this weeks and a few from last weeks broccoli chopped
  • A handful of left over asparagus from the fridge last week, (Thursday is a great day to clean out the fridge of all the veggies I didn’t get to)
  • 1 cup or less creamy mozzarella cheese in chunks or grated
  • 4 farm fresh eggs
  • 1 cup almond milk, rice milk or even regular milk
  • 1 T olive oil

Sauté the veggies in a pan with a small amount of oil for a few minutes only. Pile veggies in pastry crust, throw on the cheese. Mix the egg and milk and oil together and pour over veggies and cheese. Bake for 30-35 minutes until done at 375 degrees. Let stand 5 minutes and serve with what else, a salad from the veggie box just unpacked.

ALSO in my search, Broccoli Caesar Salad came up and I could not resist keeping some broccoli for another amazing dish!


Look at this spin on this go to Caesar salad, with broccoli! This makes a large salad so cut back as needed. I have made this with kale and collard greens even.

  • a good squirt of anchovy paste (optional)
  • 1 garlic clove, thinly sliced or crushed
  • ¼ cup fresh lemon juice
  • 2 tsp Dijon mustard
  • Kosher
  • fresh cracked salt
  • 1 large egg yolk or 2 Tbs real mayonnaise
  • ½ cup olive oil
  • 3 Tbs grated Parmesan, plus more shaved for serving
  • 2 medium heads of broccoli, about 1½ lb
  • ¼ head of savoy or Napa cabbage or kale
  • Finely grated lemon zest (for serving)
  • Freshly cracked black pepper

Put paste into a large bowl and whisk in lemon juice, mustard, and a big pinch of salt. Add egg yolk (or mayonnaise) and whisk until smooth. Gradually add oil, whisking constantly until emulsified. Whisk in 3 Tbsp. grated Parmesan.

Trim woody ends from broccoli stems, preserving as much stem as possible. Peel any thick stems to expose tender inner cores. Cut off florets as close to the dark green flowers as possible and break into bite-size pieces. Add to bowl with dressing. Starting at the floret ends of the stems, slice very thinly crosswise and add to bowl. Thinly slice cabbage crosswise (you should have about 2 cups) and add to bowl with broccoli. Toss until broccoli and cabbage are combined and evenly coated with dressing; season with salt. Let sit 10 minutes.

Top salad with shaved Parmesan, some lemon zest, and a few healthy grinds of pepper.

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