with broccoli, feta and mozzarella


  • 150 g Emborg Cream
  • 150 g Emborg full cream milk
  • 300 g Whole eggs
  • 10 g Garlic (minced)
  • Pinch of Salt
  • Freshly ground Black pepper


  • 100 g Emborg feta (cubes or chunks)
  • 50 g Leeks (sliced and blanched)
  • 100 g Broccoli florets
  • 50 g Red onions (to top - optional)
  • 100 g Emborg mozzarella
  • 50 g Emborg mozzarella (for final layer - optional)
  • Puff pastry


Combine the cream and milk in a pot and gently heat to 50 celsius while stirring. Remove from heat, add the eggs and garlic to the mix while using a blender to emulsify. Season and then cool the mixture and set to rest for 2 to 12 hours.

Use a tart mould of approx. 20 cm in diameter with a detachable bottom and make sure the tart ring is well buttered and lined with parchment. Place the puff pastry base in the mould ensuring that the puff pastry reaches well over the sides of the tart ring. Carefully layer the broccoli, feta & leeks evenly over the puff pastry base.

Gently pour in the quiche mix over the ingredients, lift and tap the tart ring to release any air pockets. Finally cover the entire top of the quiche with a thin layer of the shredded mozzarella. Repeat this two or three times to allow some of the mozzarella to sink down while most of it stays above the egg mixture. Lastly, cut away the excess puff pastry from the tart ring to make an even edge on the quiche.

Bake the quiche at 175 - 180 degrees celsius until the custard is set for about 35 - 45 minutes. Increase the heat to 210 celsius and add one final layer of mozzarella cheese, and bake a further 3 - 4 minutes to melt and brown the topping and crust.

Let the quiche cool 5 minutes before serving. Serve while the mozzarella cheese is still warm and stretchy.