Broccoli Tomato Quiche

Summary

Ingredients

For the dough:

• 175 g flour
• 125 g low-fat quark
• 3 tablespoon olive oil
• 3 tablespoon milk
• 1 pinch (s) salt

For the filling:

• 1 broccoli, about 600 g
• 200 g cherry tomato (s)
• 1 bunch spring onion (s)
• 1 tablespoon olive oil

For the cast:

• 250 ml cremefine
• 2 egg (s)
• Herbs e.g., parsley or chives
• salt and pepper
• Parmesan for gratin

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Instructions

1. Knead the ingredients for the dough first with the dough hook and then by hand to form a smooth dough. Wrap it in foil and put it in the fridge for at least an hour.
2. Wash the broccoli, cut into florets and cook in salted water for 2 to 3 minutes not too soft, then rinse with cold water and drain. Clean the spring onions and cut into fine rings.
3. Heat the olive oil in a large pan and then simmer the broccoli and spring onion rings for a few minutes until the spring onions have crumbled a little, then season with salt and pepper.
4. Grease a springform pan and dust with flour. Roll out the dough on a floured work surface and lay it out in the springform pan, so that the typical quiche edge is created.
5. Prick the dough a few times with a fork.
6. Wash the cherry tomatoes, remove the greens and quarter them, then mix with the broccoli and spring onion mixture and distribute everything in the springform pan.
7. Mix the Cremefine and the eggs, season with salt, pepper and herbs to taste. Then spread this mixture over the vegetables and sprinkle with parmesan if you like.
8. Bake the quiche in the oven at 180 degrees for 30-40 minutes.
9. You can also roast pine nuts or chopped walnuts in the pan and add them to the vegetables.