Broccolini & Goat Cheese Quiche with Red Leaf Lettuce & Pear Salad

Broccolini & Goat Cheese Quiche

with Red Leaf Lettuce & Pear Salad

Group Created with Sketch. 55 min
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  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 585 Cals/serving

In the French countryside, quiches—savory tarts with all manner of egg-based fillings—are a popular choice for a satisfying supper, often served with a salad featuring the freshest ingredients of the season. The filling for our quiche combines the crisp flavor of broccolini with creamy ricotta for spectacular, well balanced results. We’re dolloping it with goat cheese (a traditional topping) and serving it with a delicious salad of sweet pear and tangy pickled shallot, dressed with verjus—the tart, fruity juice of unripened wine grapes.

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Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 425°F. Wash and dry the fresh produce. Cut off and discard the bottom inch of the broccolini stalks; roughly chop the broccolini. Peel and finely chop the garlic. Peel and finely chop the shallot. Cut off and discard the root end of the lettuce; roughly chop. Core and thinly slice the pear. Roughly chop the walnuts.

Cook the broccolini:
2 Cook the broccolini:

In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the broccolini and season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly softened. Add the garlic and half the shallot; cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add ½ cup of water and cook, stirring occasionally, 6 to 8 minutes, or until the water has cooked off. Remove from heat and season with salt and pepper to taste.

Make the filling:
3 Make the filling:

Crack the eggs into a large bowl; beat until smooth. Whisk in the ricotta cheese and season with salt and pepper. Add the cooked broccolini and stir to thoroughly combine. Rinse and wipe out the pan.

Assemble & bake the quiche:
4 Assemble & bake the quiche:

Place the pie crust on a sheet pan, leaving it in its tin. Carefully pour the filling into the crust (you may have extra filling). Evenly top with the goat cheese; season with salt and pepper. Bake 16 to 18 minutes, or until the crust is browned and the filling is set and cooked through. Remove from the oven and let stand for at least 2 minutes before serving.

Pickle the shallot:
5 Pickle the shallot:

While the quiche bakes, in the pan used to cook the broccolini, combine the honey, remaining shallot, half the verjus and 2 tablespoons of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 2 minutes, or until the shallot is softened and fragrant. Transfer to a heatproof bowl and set aside to cool for at least 10 minutes.

Make the salad & serve your dish:
6 Make the salad & serve your dish:

While the shallot cools, to make the vinaigrette, to the bowl of pickled shallot, add as much of the remaining verjus as you’d like. Slowly whisk in 2 tablespoons of olive oil until well combined. Just before serving, in a large bowl, combine the lettuce, pear and walnuts; season with salt and pepper. Add enough of the vinaigrette to coat the salad (you may have extra vinaigrette); toss to mix and season with salt and pepper to taste. Transfer to a serving dish. Serve the baked quiche with the salad on the side. Enjoy!

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1 Prepare the ingredients:

Preheat the oven to 425°F. Wash and dry the fresh produce. Cut off and discard the bottom inch of the broccolini stalks; roughly chop the broccolini. Peel and finely chop the garlic. Peel and finely chop the shallot. Cut off and discard the root end of the lettuce; roughly chop. Core and thinly slice the pear. Roughly chop the walnuts.

2 Cook the broccolini:

In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the broccolini and season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until slightly softened. Add the garlic and half the shallot; cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add ½ cup of water and cook, stirring occasionally, 6 to 8 minutes, or until the water has cooked off. Remove from heat and season with salt and pepper to taste.

Cook the broccolini:
Make the filling:
3 Make the filling:

Crack the eggs into a large bowl; beat until smooth. Whisk in the ricotta cheese and season with salt and pepper. Add the cooked broccolini and stir to thoroughly combine. Rinse and wipe out the pan.

4 Assemble & bake the quiche:

Place the pie crust on a sheet pan, leaving it in its tin. Carefully pour the filling into the crust (you may have extra filling). Evenly top with the goat cheese; season with salt and pepper. Bake 16 to 18 minutes, or until the crust is browned and the filling is set and cooked through. Remove from the oven and let stand for at least 2 minutes before serving.

Assemble & bake the quiche:
Pickle the shallot:
5 Pickle the shallot:

While the quiche bakes, in the pan used to cook the broccolini, combine the honey, remaining shallot, half the verjus and 2 tablespoons of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 2 minutes, or until the shallot is softened and fragrant. Transfer to a heatproof bowl and set aside to cool for at least 10 minutes.

6 Make the salad & serve your dish:

While the shallot cools, to make the vinaigrette, to the bowl of pickled shallot, add as much of the remaining verjus as you’d like. Slowly whisk in 2 tablespoons of olive oil until well combined. Just before serving, in a large bowl, combine the lettuce, pear and walnuts; season with salt and pepper. Add enough of the vinaigrette to coat the salad (you may have extra vinaigrette); toss to mix and season with salt and pepper to taste. Transfer to a serving dish. Serve the baked quiche with the salad on the side. Enjoy!