Knead flour, fat, egg 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 broccoli, divide into florets and wash.
Blanch in boiling salted water for about 5 minutes. Pour off, rinse with cold water and drain. Cut the smoked pork into cubes. Beat 2 egg yolks and 1 egg with the whisks of the hand mixer.
Stir in the curd and sour cream. Season with salt and pepper. Roll out the dough round (approx. 30 cm Ø) and place it in a greased Lift-Off mould (28 cm Ø), press the rim slightly. Spread broccoli and cured pork on top.
Pour egg quark mixture over it. Sprinkle with cheese and nut flakes. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 45 minutes. Results in approx. 12 pieces.