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Garlic Scape and Broccoli Quiche with Ricotta and Parmesan Cheese

June 17, 2012

broccoli, scapes and cheese in crust

As you may have noticed, we’re pretty big garlic fans. But perhaps you didn’t quite realize the extent. I know we told you about our little trip to the garlic and arts festival this year, but our love of this integral flavor agent goes way beyond a weekend festival. We are actually lucky enough to have the space in our apartment yard to devote an entire raised bed to growing garlic in a mini variety trial. This year we’re testing out six varieties of garlic: Bogatyr, Chesnok Red, German Extra Hardy, Siberian, Spanish Roja and Bavarian Purple. One of the delicious benefits of growing a ridiculous amount of garlic is our garlic scape harvest, which happens about six weeks before we pull the bulbs out, filling our kitchen with an abundance of these wild looking, mildly garlicky shoots that we put in everything we cook for the glorious week or two that we’re snapping them off. With today’s harvest we made this quiche an for an easy brunch that would leave us plenty of leftovers for this week’s lunches. While we made it with scapes, you could certainly adapt this by replacing the scapes with a few more cloves of freshly minced garlic to good effect. To take this from brunch to lunch pair with a simple carrot soup or fresh salad and enjoy!

Broccoli Scape Quiche SliceBroccoli Scape Quiche Slice

Garlic Scape and Broccoli Quiche with Ricotta and Parmesan Cheese 

Makes one 9″ quiche

For an extra punch of flavor, saute your broccoli and scapes in basil scape compound butter rather than regular butter or olive oil.


1 9″ pie crust of your choice, baked until golden and set

2 Tbs butter or olive oil

1 1/2 cups of 1″ broccoli florets (this was about half a head of broccoli)

1/4 of a yellow onion, finely chopped

6-8 garlic scapes, chopped fine, about 1/2 cup

3 cloves garlic, minced

1/2 cup milk

1/4 cup half and half

3/4 cup ricotta, can use part skim

2 large eggs

2 large egg yolks

1/2 cup coarsely grated parmesan cheese, plus a pinch


Preheat your oven to 375 degrees with a rack in the middle.

Melt your butter or olive oil in a large skillet set over medium heat. Add your scapes, onion, garlic and broccoli and cook until tender-crisp. Remove from heat and set aside.

Whisk together your eggs and yolks, then whisk in your milk, half and half, and pepper and salt to taste. Once combined, whisk in your ricotta until smooth.

Place your broccoli and scapes into your pre-baked pie crust and top with half your parmesan cheese. Pour over your filling and sprinkle the remaining cheese on top. Carefully place in the oven and bake until set but still slightly wiggly in the middle, about 35-45 minutes.

Remove from the oven and allow to cool and set up a bit further before serving – at least 15 minutes.

Can be served warm or room temperature.

Broccoli Scape Quiche
4 Comments leave one →
  1. June 18, 2012 8:16 pm

    Just spotted you on foodgawker and had to check this out; I am also in love with garlic scapes, so I’ll definitely be making this quiche this week! So cool to see that you went to the garlic and arts festival, too; I’ve never been, but maybe this is the year. Thanks for the recipe!

  2. Yvonne permalink
    June 22, 2012 7:03 pm

    Making this as we speak. FYI onions are listed in the ingredients, but not in the prep. Excited to see how this comes out though. We got lots of garlic scapes from our CSA.

    • June 22, 2012 9:11 pm

      Woops – thanks for catching that Yvonne, we’ve updated the recipe to include the onions in the prep – I’m sure you figured out to sauté them with the scapes. I hope you enjoy your quiche and your abundance of scapes – we pickled our extras this week and will post that ‘recipe’ on Sunday.


  1. Lacto-Fermented {Pickled} Garlic Scapes « Feasting Freds

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