Recipe Recommendation

Broccoli and Shallot Quiche with Filo Crust


  • 3 medium-large shallots
  • 1 head of broccoli
  • 6 organic eggs
  • 1 tablespoon of Dijon mustard
  • 300 grams of cottage cheese (or about 2 cups)
  • 75 grams of aged grated cheddar
  • 3 tablespoons of pesto
  • 1 tablespoon of butter or cooking oil of your preference
  • 4 or 5 sheets of filo pastry (more for a really crunchy crust)
  • 5 sprigs of fresh thyme


  1. Preheat the oven to 350°F.
  2. In a frying pan, sauté the shallots with butter until they are slightly browned but not completely cooked.
  3. Grate the broccoli stalk and break the florets into small, even pieces. Set aside.
  4. In a mixing bowl, beat the eggs and add the shallots, Dijon, cheddar, cottage cheese, and grated broccoli stalk. Season with thyme, salt, and pepper. Mix.
  5. Lay the first sheet of filo on the bottom of a 4 cm deep pan and brush it with pesto. Repeat this step until you’ve used up all your filo sheets.
  6. Pour the filling into the pan over the filo and tuck in the filo ends. Trim filo if you have too much.
  7. Poke broccoli florets into the filling so that they are almost completely covered.
  8. Place it in the oven for 50 minutes or until it is golden on top. Cooking time may vary based on the width of the tray. Remove and let it rest for 10 or 15 minutes before slicing.