Mediterranean vegetable quiche

Name: Mediterranean vegetable quiche
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 250 g + some flour; 4 eggs, salt, pepper (size M); 125 g cold butter; 500 g Broccoli; 2 Onions; 2 Garlic cloves; 300 g small tomatoes; 2 TABLESPOONS Olive oil; 1/2 TEASPOON dried oregano; 125 g Gouda; 1 TABLESPOON black olives o. stone; 2 TABLESPOONS Breadcrumbs; 100 g Low-fat curd; 100 ml Milk; 2 TABLESPOONS Almond slivers

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

250 g + some flour
4 eggs, salt, pepper (size M)
125 g cold butter
500 g Broccoli
2 Onions
2 Garlic cloves
300 g small tomatoes
2 TABLESPOONS Olive oil
1/2 TEASPOON dried oregano
125 g Gouda
1 TABLESPOON black olives o. stone
2 TABLESPOONS Breadcrumbs
100 g Low-fat curd
100 ml Milk
2 TABLESPOONS Almond slivers

Directions

1
Knead 250 g flour, 1 egg, 1/2 teaspoon salt, butter in pieces and approx. 11/2 tbsp. cold water first with the dough hooks of the hand mixer, then briefly with your hands until smooth. Cover and chill for about 40 minutes.
2
Clean and wash broccoli and cut into florets. Cover and stew in little boiling salted water for about 3 minutes. Quench and drain well. Peel and finely dice onions and garlic. Wash and quarter the tomatoes
3
Fry onions in hot oil until translucent. Add tomatoes, garlic and oregano briefly. Season with salt and pepper and remove. Grate cheese. Quarter olives
4
Roll out the short pastry on a little flour until round (approx. 32 cm Ø). Line a quiche or springform pan (26 cm Ø) with it, press down the edge. prick the base more often, sprinkle with breadcrumbs
5
Fill vegetables, cheese and olives into the mould. Mix quark, milk, 3 eggs, salt and pepper and pour over the mixture. Sprinkle with almonds. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for 50-60 minutes
6
Drink: cool rosé wine