{"id":478,"date":"2008-03-18T06:37:59","date_gmt":"2008-03-18T06:37:59","guid":{"rendered":"https:\/\/www.msadventuresinitaly.com\/blog\/2008\/03\/18\/broccoli-onion-and-pine-nut-no-egg-quiche-recipe\/"},"modified":"2008-08-19T11:39:29","modified_gmt":"2008-08-19T11:39:29","slug":"broccoli-onion-and-pine-nut-no-egg-quiche-recipe","status":"publish","type":"post","link":"https:\/\/www.msadventuresinitaly.com\/blog\/2008\/03\/18\/broccoli-onion-and-pine-nut-no-egg-quiche-recipe\/","title":{"rendered":"Broccoli, Onion and Pine Nut No-Egg Quiche Recipe"},"content":{"rendered":"

With a surprise stuffed cheese crust. <\/p>\n

I love using eggs in savoury tarts, like Pumpkin Savoury Tart<\/a> or Savoury Herb Tart<\/a>, but this time I wanted to focus on the vegetables and include a little surprise for later. <\/p>\n

I like making these open-faced so that you can fit as much as you want in them and they hold their shape while cooking. <\/p>\n

\"Broccoli,<\/a><\/p>\n

Broccoli, Onion and Pine Nut No-Egg Quiche Recipe with a Surprise Stuffed Cheese Crust<\/h3>\n

I pre-toasted my pine nuts and some of them did get a bit too dark, so you could put them raw directly before putting it into the oven.<\/em><\/p>\n

2 medium-sized onions, sliced
\n1\/2 cup \/ 100g pine nuts
\n1 head broccoli
\nTenero cheese, but you could use ricotta or goat cheese (even mixed with a few spices!) as a substitute.
\nPuff pastry<\/p>\n

    \n
  1. Cut the broccoli into medium-sized chunks and saut\u00e9 in a pan with some olive oil. In another pan, saut\u00e9 the sliced onions and olive oil over medium heat, slowly cooking until they caramelize.<\/li>\n
  2. While the broccoli is still firm, remove from heat. Chop up further with a knife if any pieces are too large.<\/li>\n
  3. On a baking tray or glass baking pan, center the puff pastry and start to layer the ingredients with the broccoli on bottom, then the onions, and top off with the pine nuts. Before closing the pastry, insert some chunks of cheese around the bottom edge of the broccoli. Fold pastry up over mixture, leaving a large space open in the middle.<\/li>\n
  4. Cook for 10-15 minutes at 220C\/420F, watching it closely so it doesn’t burn.<\/li>\n<\/ol>\n

    \"Broccoli,<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

    With a surprise stuffed cheese crust. I love using eggs in savoury tarts, like Pumpkin Savoury Tart or Savoury Herb Tart, but this time I wanted to focus on the vegetables and include a little surprise for later. I like making these open-faced so that you can fit as much as you want in them…<\/p>\n

    Read More »<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[107,3,10,2,11,16],"tags":[],"class_list":{"0":"post-478","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-entree","7":"category-food","8":"category-holiday","9":"category-italy","10":"category-recipe","11":"category-work","12":"entry"},"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p4uB1-7I","jetpack-related-posts":[{"id":409,"url":"https:\/\/www.msadventuresinitaly.com\/blog\/2007\/10\/29\/pumpkin-savoury-tart-and-seasoned-pumpkin-seeds\/","url_meta":{"origin":478,"position":0},"title":"Pumpkin Savoury Tart and Seasoned Pumpkin Seeds","author":"Sara, Ms. Adventures in Italy","date":"October 29, 2007","format":false,"excerpt":"Halloween is around the corner. 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