Broccoli Carbonara Quiche

The Broccoli Carbonara Quiche is a creative variation that combines the classic French dish with the authentic flavor of Italian Carbonara. Here’s how you can prepare this delicious dish.

Ingredients

• 1 roll of shortcrust pastry (or puff pastry, if you prefer)
• 300 g broccoli
• 150 g pancetta or guanciale
• 3 large eggs
• 100 g grated Pecorino Romano
• 100 ml fresh cream (optional, not present in traditional Carbonara)
• Salt and black pepper to taste
• Nutmeg (optional)
• Extra virgin olive oil

Preparation

1. Preheat the oven to 180 °C.
2. Roll out the shortcrust pastry in a quiche pan, pricking the base with a fork, then blind bake (without filling) for about 10 minutes.
3. Meanwhile, clean the broccoli and separate into small florets. Blanch them in lightly salted water for a few minutes until al dente, then drain.
4. Cut the pancetta or guanciale into cubes and sauté in a pan with a drizzle of oil until crispy.
5. In a bowl, beat the eggs with the grated pecorino, add a grating of nutmeg if desired, and if you chose to use cream, incorporate it at this stage.
6. Add the broccoli and guanciale to the beaten eggs and season with salt and pepper to taste.
7. Pour the mixture into the pre-baked shortcrust base and bake the quiche again for about 20-30 minutes, or until the surface is golden and the filling is set.
8. Let cool slightly before serving.

Trivia

The quiche is a savory tart originating from France, but with this recipe we have created a meeting point between French and Italian cuisine. Carbonara, the quintessential Roman dish, typically calls for guanciale and Pecorino Romano, which are skillfully combined here with broccoli for a green and flavorful version of this specialty.