Broccoli and Sunflower Seed Quiche

Nell Nelson's delicious and nutritious quiche is topped with sunflower seeds, which toast in the oven while cooking and add a satisfying crunch
By Nell Nelson
Broccoli and Sunflower Seed Quiche
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 15 minutes
  • Effort: easy


For the pastry

  • 315 g stone-ground organic wholemeal flour
  • 155 g margarine, or butter

For the filling

  • 1 tbsp oil
  • 2 red onions
  • 2 heads broccoli, separated into florets
  • 8 large organic eggs
  • 1 tsp dill, dried or fresh
  • 60 g sunflower seeds


1. Preheat the oven to 220C/gas 7.

2. Grease a 25cm flan dish

3. Rub the fat into the flour, until the mixture is a fine breadcrumb consistency.

4. Sprinkle with a little water and form into a ball.

5. Roll out the dough to fit a greased 25cm flan dish. Prick the pastry base to stop it buckling while cooking and bake 'blind' for 10 minutes.

6. Heat the oil in a large pan. Cook the onions over a medium heat for 5 minutes.

7. Add the broccoli florets to the onions in the pan and continue cooking for another 5 minutes, stirring occasionally.

8. Beat the eggs with the dill in a large bowl.

9. Add the cooked onions and broccoli, then pour into the prepared cooked pastry case.

10. Sprinkle with sunflower seeds and bake for 30-40 minutes until the filling has set.

Rate This Recipe