Broccoli – Walnut Quiche
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 130 g spelled, finely round
- 1 pinch (s) sea salt
- 25 g butter
- 50 g yourt
- 1 pinch honey
For covering:
- 800 g broccoli
- 3 spring onion (s)
- 1 tablespoon olive oil
- 30 g spelled, finely round
- 0.5 liter ½ milk
- 2 egg (s)
- 1 pinch sea salt
- 1 pinch (s) pepper
- 1 pinch (s) nutmeg blossom, ground
- 50 g walnuts, rouhly chopped
- 40 g parmesan, freshly rated
- Butter, for the mold
Print Recipe
Pin Recipe Instructions
- Dough: Knead the spelled flour with sea salt, cold butter, yoghurt and honey to form a smooth dough. Chill the dough for about 30 minutes.
- Cut the broccoli into small florets and the stalk into sticks, blanch in a little salted water for approx. 3 minutes. Cut the spring onions into strips and sauté them together with the broccoli in clarified butter until they are firm to the bite. Dust the vegetables with the spelled flour and stir in the milk. Cook for about 3 minutes while stirring and then allow to cool.
- Mix the beaten eggs into the vegetables. Season with salt, pepper and nutmeg and fold in the grated Parmesan.
- Line a greased quiche dish (26cm) with the dough. Place the walnuts on the batter and pour the broccoli mixture over it. Bake the quiche at 180 ° C for 30-40 minutes.
- The batter should be thin so that the quiche has a crispy base.
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