Broccoli quiche

AUTHOR
Lenora Decker
DIFFICULTY
easy
RATING
2.8 5
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 1
  • 250 g Flour
  • 4 Eggs (size M)
  • 7-10 Tbsp Salt
  • 125 g Butter or margarine
  • 450 g Broccoli
  • 2 Onions
  • 2 Garlic cloves
  • 300 g small tomatoes
  • 20-25 g Almond slivers
  • 2 TABLESPOONS Olive oil
  • 1/2 TEASPOON dried oregano
  • 7-10 Tbsp Pepper
  • 125 g Sheep's cheese
  • 30 g black olives without stone
  • 2 TABLESPOONS Breadcrumbs
  • 100 g Low-fat curd
  • 100 ml Milk
  • 7-10 Tbsp Oregano
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Put flour, 1 egg, 1/2 teaspoon salt and about 1 1/2 tablespoon cold water into a mixing bowl. Add fat in small pieces and mix everything with the dough hooks of the hand mixer.

  2. 2

    Finally knead with your hands to a smooth short pastry. Wrap in foil and put in a cool place for about 40 minutes. In the meantime clean and wash the broccoli and divide into florets. Put broccoli in boiling salted water and cook for 2-3 minutes until firm to the bite.

  3. 3

    Pour onto a sieve, rinse with cold water and drain. Peel onions and garlic. Dice onions, press garlic through a garlic press. Wash, clean and quarter the tomatoes.

  4. 4

    Lightly roast the almonds in a pan without fat and remove them immediately. Add olive oil to the hot pan and brown the onions. Add tomatoes, garlic and oregano, toss briefly and season with salt and pepper.

  5. 5

    Remove from the pan. Crumble the feta cheese. Quarter the olives. Roll out dough on a floured work surface to a circle (approx. 32 cm Ø). Line a greased quiche dish (28 cm Ø) with the dough.

  6. 6

    Cut off any excess dough. Prick the base of the dough several times with a fork and sprinkle with breadcrumbs. Put broccoli, tomato and onion mixture, feta cheese and olives into the mould. For the glaze, mix quark, milk, remaining eggs, some salt and pepper.

  7. 7

    Pour the icing evenly over the vegetables and sprinkle with almonds. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 50-60 minutes. Cut the finished quiche into approx. 12 pieces and garnish with oregano as desired.

  8. 8

    Serve hot or lukewarm. Makes about 12 pieces.

Nutrition Facts

KCAL
260 kcal
CARBS
19 g
FATS
16 g
PROTEINS
9 g