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small price, big dish

Crustless vegetable and cream cheese quiche

An everyday dish for 2, ready in 40 minutes, around $1.89 a serving. People actually plan it with Popotam, and it's in season in October.

40mintotal
≈ $1.89a serving
392kcalper serving
22gof protein
VegetarianIn season in OctoberFreezes well
Let's cook

Step-by-step recipe

check things off as you go

  1. Preheat the oven

    Turn the oven on to 180 °C (gas mark 6). Let it heat for 10 min before baking so the heat is evenly spread.

  2. Prep the broccoli

    Wash the broccoli under cold water. Separate the florets from the stems. Cut them into small pieces of about 2 cm so they cook evenly.

  3. Cook the onions and garlic

    Peel and thinly slice the onions. Peel and mince the garlic. In the nonstick skillet, heat a splash of water (2-3 tbsp) over medium heat. Add the onions and garlic and cook for 5 min, stirring, until translucent but not browned.

    Tip · If the water evaporates too fast, add 1 tbsp of water at a time so the onions don't burn.

  4. Cook the broccoli

    Add the broccoli pieces to the skillet with the onions. Add 2 tbsp of water, cover and cook for 5 min over medium heat, stirring now and then. The broccoli should stay crunchy.

  5. Make the quiche filling

    In a mixing bowl, beat the eggs with the cream cheese, milk, nutmeg, salt and pepper. Mix well until smooth.

  6. Assemble the quiche

    Spread the cooked broccoli and onions evenly in the pie pan or baking dish. Add the quiche filling on top. Tear the mozzarella into pieces and scatter it over the top. Add the roughly chopped walnuts.

  7. Bake the quiche

    Put the pan in the center of the preheated oven. Bake for 25 to 30 min, until the top is golden and the center is set (check with the tip of a knife: it should come out dry).

    Tip · To check if it's done, tilt the pan slightly: if the center doesn't jiggle, it's ready. If it does, bake 5 min longer at most.

  8. Let it rest

    Take the quiche out of the oven and let it rest for 5 min before serving so the flavors settle and the texture firms up.

And there you go, it's readyCheck off every step to celebrate.

The questions you're asking

short answers, numbers you can check

How many calories in a serving?

One serving has about 392 kcal. 11% comes from carbs, 23% from protein and 63% from fat.

11 gCarbs
22 gProtein
28 gFat
Per serving (the dish for 2, divided by 2)
Energy392 kcal
Protein22.1 g
Carbs10.6 g
of which sugars8.6 g
Fat27.5 g
of which saturated fat12.7 g
Fiber4.5 g
Salt1.2 g

Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.

How much does it cost?

About $1.89 a serving, adding up the average prices of the ingredients you need to buy.

≈ $3.78for 2 people
≈ $1.89a serving

Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.

How long does it keep?

2 days in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.

2 daysin the fridge
Yesin the freezer, thaw it in the fridge the day before

Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.

and the rest of the week?

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