Broccoli quiche with sour coconut glaze
easy
90 mins
90 mins
Ingredients
- 250 g Flour
- 125 g Butter
- 4 Eggs (size M)
- 1 pinch Salt
- 370 g Broccoli
- 120 g sliced boiled ham
- 200 g Schmand
- 125 ml Coconut milk
- 50 g Coconut flake
- 1/2 TEASPOON Curry
- 7-10 Tbsp Pepper
- 20 g Coconut chips
- 7-10 Tbsp Fat and breadcrumbs
- 7-10 Tbsp Cling film
- 7-10 Tbsp Flour
Directions
- 1
Mix flour, softened butter, 1 egg, 3-4 tablespoons of cold water and salt with the dough hooks of the hand mixer to a smooth dough. Wrap in foil and chill for about 30 minutes. In the meantime clean and wash the broccoli and cut it into florets from the stalk. Put broccoli in boiling salted water and cook for 2-3 minutes until firm to the bite. Cut ham into narrow strips.
- 2
Roll out the dough into a circle (approx. 26 cm Ø ) on a lightly floured work surface. Line a greased and breadcrumbed quiche dish (24 cm Ø) with the dough. Press the edge of the dough firmly. Sprinkle with breadcrumbs. Prick the base several times with a fork. Spread the broccoli florets and ham strips in it. Beat the sour cream, 3 eggs, coconut milk, grated coconut and curry. Season with salt and pepper. Pour over broccoli and ham.
- 3
Prick the base several times with a fork. Spread the broccoli florets and ham strips in it. Beat the sour cream, 3 eggs, coconut milk, grated coconut and curry. Season with salt and pepper. Pour over broccoli and ham. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-45 minutes
- 4
Roast the coconut chips in a pan without fat and sprinkle the quiche with it. Serve immediately
Nutrition Facts
270 kcal
17 g
19 g
8 g
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