Summary

Ingredients

For the shortcrust pastry:

• 250 g flour, type 405
• 0.5 teaspoon ½ salt
• 1 egg (s)
• 125 g butter

For covering:

• 600 g broccoli
• salt
• 100 g ham, cooked
• 50 g parmesan cheese
• 3 egg (s)
• 200 g cream
• Pepper, freshly ground
• 1 pinch nutmeg
• Butter for the mold

Print Recipe Pin Recipe

Instructions

1. Work the flour, salt, an egg and flakes of butter into a smooth dough. Let the dough rest in the refrigerator for about 30 minutes.
2. Wash the broccoli and cut into bite-sized pieces. Bring salted water to the boil and blanch the florets in it.
3. Cut the ham into small cubes. Finely grate the parmesan. Lightly whisk the eggs. Stir in the cream and about half of the parmesan. Season everything vigorously with salt, pepper and nutmeg.
4. Preheat the oven to 200 ° C (fan oven 180 ° C, gas mark 3).
5. Line the bottom of a quiche pan (about 26 cm in diameter) with baking paper and grease the edge of the pan with a little butter.
6. Roll out the dough and place it in the mold so that the bottom and the edge are covered. Press the dough lightly to the edge.
7. Spread the broccoli florets on the dough. Then place the diced ham evenly on top and pour the topping over it.
8. Sprinkle the rest of the parmesan on top.
9. Bake the quiche on the second lowest rack for about 45 minutes.