Broccoli Sheep Cheese Quiche

Summary

Prep Time	25 mins
Cook Time	25 mins
Total Time	1 hr 20 mins
Course	Baking
Cuisine	European
Servings (Default: 4)

Ingredients

For the dough:

For covering:

500 g broccoli
1 bell pepper (s), or tomato
1 pack sheep`s cheese

For the cast:

Instructions

For the shortcrust pastry, knead the above ingredients in a mixing bowl to form a cohesive, smooth dough. The addition of water is a guideline here and depends above all on the type of flour used. Wrap the dough in foil and put it in the refrigerator for at least 1/2 hour.
For the topping, divide the broccoli head into individual florets and cook them in salted water until they are firm to the bite. When using frozen broccoli, briefly pre-cook it in salted water.
Meanwhile, roll out the dough in a springform pan, forming a small edge on the sides. Then spread the broccoli florets on the dough, as well as the pepper or tomato cut into pieces. Dice the sheep`s cheese and spread it over and between the vegetables except for a few pieces.
For the topping, put the ingredients mentioned in a beaker, season with salt, pepper and nutmeg and whisk vigorously. Then spread over the quiche.
Bake in the preheated oven at 200 degrees top / bottom heat for approx. 25-30 minutes on the middle rack. Spread the remaining cubes of sheep`s cheese on the quiche in the last 10 minutes.
If the dough is still very light, brown for 5-10 minutes, but do not let it get too dry.
A salad of choice goes well with it.

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