Broccoli quiche

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Knead the flour, 1 pinch of salt, 1 egg and butter in flakes first with the dough hooks of the hand mixer, then quickly with your hands to a smooth dough. Cover and chill for about 30 minutes. Clean and wash the broccoli and divide into large florets. Cook in boiling salted water for about 5 minutes. Drain, rinse with cold water and let drain.

2. 2

   Whisk milk and 5 eggs, season with salt, pepper and nutmeg. Grease a rectangular tart tin (20 x 28 cm). Roll out the dough to a rectangle (approx. 23 x 31 cm) on a floured work surface. Pour into the mould, press the edge lightly. Spread half of the cheese on the dough base. Place broccoli on top. Pour egg milk over it and sprinkle the rest of the cheese over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 45 minutes. Cover if necessary 15 minutes before the end of the baking time. Remove the quiche and cut into pieces.

3. 3

   Place broccoli on top. Pour egg milk over it and sprinkle the rest of the cheese over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 45 minutes. Cover if necessary 15 minutes before the end of the baking time. Remove the quiche and cut into pieces. Garnish with salmon and crème fraîche and sprinkle with pepper. Broccoli quiche tastes hot and cold

Nutrition Facts

KCAL
270 kcal

CARBS
14 g

FATS
19 g

PROTEINS
12 g