Broccoli Kale Pesto

I know there are a lot of broccoli stem haters out there. Honestly, I'm not one of them, I've found that as long as the tough outside layer is cut off at least a little bit that they roast up quite well. However, I've come up with a new use for them, and if you are in the broccoli stem hater camp this one is for you. 

For this broccoli kale pesto I took all the stems from one bunch of broccoli, boiled them up until nice and soft, and processed them with some kale and garlic to make a vibrant, healthy, and delicious spread or sauce. I thought the broccoli flavor was quite mild so if that worries you, have no fear. The combination of the broccoli with the kale was a perfect match. The kale brightened up the color of the pesto, and the combo of the two veggies helped mellow the flavors of both resulting in a nicely balanced sauce. With the punch of the raw garlic added in as well, this sauce turned into a beautiful, healthy and delicious way to amp up a sandwich, a batch of eggs, or a bowl of pasta. It is super versatile and really can be used in just about anything you might possibly imagine. 

Like most pestos and other sauces, this recipe is very versatile. If you want to add more kale, go for it, most broccoli, why not? Not a fan of raw garlic, try roasting some up before you throw it in. I used sunflower seeds to add some nuttiness, but any other nut would work too, almonds, walnuts, whatever you might have. I didn't have much cheese when I made this but I would love to try adding some salty parmesan, a handful of feta, or my favorite - creamy and delicious goat cheese. I don't think any of these various combinations can be bad. Broccoli is definitely going on the shopping list very soon. 

Broccoli Kale Pesto


  • Stems from 1 head broccoli
  • 3-4 stalks Kale
  • 3-4 cloves garlic
  • Lemon juice from half a large lemon
  • Salt, to taste
  • Sunflower seeds
  • Olive oil, 2-4 tablespoons


Boil broccoli stems in salted water until very tender, 20-30, drain any leftover water.

Add broccoli to the food processor along with the kale, garlic lemon juice, some salt and the sunflower seeds. Pulse a few times to coursely chop. With the food processor running, slowly add the olive oil in a slow and steady stream until the mixture turns into a smooth sauce with your desired consistency. It's not an exact science, just do what looks and tastes good to you. Scrape down the sides of the bowl occasionally as needed. Taste, and add more salt if needed. 

Broccoli Cheddar Quiche

For my cousins bridal shower that I threw a few weeks ago, I knew I wanted to serve quiche. It seemed like the perfect savory option for the brunch, a savory pastry to go along with all of the sweets! One possible problem with this was the fact that I haven't actually made quiche that often, if at all, I honestly can't remember. Although I am confident in my baking abilities and wasn't too concerned that they wouldn't turn out, I did want to give the quiche a test run before serving it to a large group of people. This broccoli cheddar quiche was my first attempt. It turned out delicious, and even though there were a few things I wanted to tweak before the big day, I definitely could have served this at the shower.

I really loved the custard filling in this quiche. It was silky and creamy, and not too eggy, perfect for filling the flaky and buttery crust. The crust however, didn't turn out quite like I wanted which I think was mostly my fault. To begin with, I think I probably added too much liquid to the dough, it wasn't as delicate as I wanted. I also didn't end up rolling the dough out thin enough so it was quite thick and didn't get a chance to cook all the way through. Despite these small problems, it still tasted buttery and yummy.

Another thing I learned on this trial was that I want to put the cheese in the crust first and not last. I didn't like how the cheddar formed a orange shell on top of the custard. I don't think it looks bad, but I just didn't like how it turned out. For the shower I went ahead and put the cheese on the crust first and it turned out much better.

For a first attempt I thought this turned out quite well. It gave me the confidence I needed to serve quiche at the shower. I ended up using a different crust recipe, one that had good reviews and sounded foolproof. I didn't want to worry about this crust turning out exactly like I wanted it to. I plan on trying this recipe again, but for myself first. I think it has the potential to be quite wonderful.

 Get your filling ready, I used lightly steamed brocoli and sautéed onions

And cheese of course!

Buttery, chilled dough, ready to be transformed

Start a rolling

Use those muscles

Grab a tart pan, or a pie plate (that's what I used

at the shower)

Gently lay your pastry dough on the pan

Lightly press the dough into the pan making

sure not to stretch it out

Cut off the excess dough

Ready for blind baking

Grab your pie weights, or beans, or rice, whatever

Bake it up until golden

Time to start filling,

onions first

Then broccoli

And top it off with the cheddar


Piping hot, it's still bubbling away

Remove from pan

Cut yourself a slice, yum!

Broccoli Cheddar Quiche
From: The Sweeter SIde of Amy's Bread

***I didn't actually measure the broccoli, onion or cheese when I made this quiche. The measurements below are a rough estimate of how much I used. Feel free to alter the amounts of these ingredients when making the quiche to fit your taste buds. 


  • 7/8 cup (200 grams) butter, cut into 1/2 inch dice and very cold
  • 2 cups (280 grams) all purpose flour
  • 1 3/4 teaspoons Kosher salt
  • 3 large egg yolks
  • 4 tablespoons (52 grams) ice water

Custard Filling

  • 1 cup (240 grams) half and half
  • 3 large eggs
  • 1/2 teaspoon salt
  • pinch cayenne pepper
  • 3/4 cup lightly steamed broccoli
  • 1/2 medium onion, sautéed
  • 3/4 cup cheddar cheese

To form the crust, mix together the flour and salt in a large bowl. Rub the very cold, but not frozen, butter into the flour with your fingers or a pastry blender until it looks like coarse breadcrumbs. If the butter starts to feel soft, freeze the mixture for 10 minutes before continuing. In a small bowl, whisk together the egg yolks and ice water. Make a well in the center of the flour mixture and pour in the liquid. Use a fork to stir the ingredients together until they form a rough ball.

As the mass become more define, use you hands to press it gently together into a single mass of dough. There should not be any pockets of dry crumbs remaining. If needed, sprinkle with an additional 1 to 2 teaspoons of ice water. Place the dough on a large piece of plastic wrap. Seal the wrap around the dough and flatten to make a round 3/4 inch thick disk. Refrigerate it for at least 30 minutes before rolling it out.

Remove the child pastry from the refrigerator. On a lightly floured surface, roll out eh dough to 1/8 of an inch thick. Remove the bottom of your tart pan and place the ring of the tart pan on a parchment lined sheet pan. Lay the pastry round on the pan and gently push it down into the pan, pressing the pastry firmly to the sides, making sure the bottom sits flat in the pan, with no curve where the sides and bottom meet. Refrigerate the dough for at least 30 minutes, and up to overnight.

Line the tart with parchment paper and spread the paper with pie weights, beans or rice, pressing down gently to be sure the paper is weighted firmly against the sides of the pastry shell. Bake at 400 degrees for 20 minutes, or until the top edges of the pastry just begin to brown. Remove the paper and the weights, and return the tart to the oven. Continue baking for 5 minutes more, or until the shells are lightly browned and the bottoms begin to look a little dry instead of doughy. Remove the pan from the oven and allow to cool slightly, about 5 minutes, before adding the quiche filling.

While the crust bakes, make the custard filling. In a large measuring cup or a large container with a pour spout, whisk together the half and half, eggs, salt, and cayenne pepper until well combined and set aside. When you are ready to assemble the quiche, layer the onions, cheese and broccoli in the bottom of the tart shell. Place the baking sheet that is holding the tart into the oven. Stir the custard and pour it over the quiche mixture, fill in the pan to within 1/8 inch of the top of the pastry. Don't overfill, or the custard will run out of the crust during baking.

Bake the quiche for 20 to 25 minutes, or until the edges of the filing begin to puff up and the center still jiggles slightly when you shake the pan. Place the sheet pan on a wire rack to cool. When cool enough to handle, remove the quiche from the pan. Serve slightly warm or at room temperature. Leftover may be refrigerated or frozen and reheated in a 400 degree oven for 20 minutes, or until heated through.