Summary

Ingredients

For the dough:

• 100 g butter
• 200 g flour
• 1 egg (s)
• salt
• 1 tablespoon water

For covering:

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

For the cast:

• 1 cup cream
• 125 ml milk
• 4 egg (s)
• Salt and pepper,
• nutmeg

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Instructions

1. 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.
2. 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.
3. 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.
4. For the topping, put the ingredients mentioned in a beaker, season with salt, pepper and nutmeg and whisk vigorously. Then spread over the quiche.
5. 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.
6. If the dough is still very light, brown for 5-10 minutes, but do not let it get too dry.
7. A salad of choice goes well with it.