Summary

Ingredients

• 100 g butter, cold
• 150 g spelled flour
• 50 g almond (s), round
• 1 egg (s)
• salt
• 500 g broccoli
• 500 g cauliflower
• 75 g parmesan cheese
• 150 g sour cream
• 2 egg (s)
• 100 g cream
• Black pepper
• 1 pinch nutmeg
• 75 g flaked almonds

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Instructions

1. For the dough, dice butter 1 cm. Knead the flour, almonds, egg and a pinch of salt with your hands to form a smooth dough, if necessary add 2-3 tablespoons of cold water. Put the dough in cling film in a cool place for 30 minutes. Preheat the oven to 200 ° C (fan oven 180 ° C).
2. In the meantime, clean the broccoli and cauliflower for the topping, cut into florets and wash. Blanch in boiling salted water for about 5 minutes. Finely grate the parmesan. Cool broccoli and cauliflower in a colander and drain well. Mix the sour cream with the eggs, cream and parmesan. Season well with salt, pepper and nutmeg.
3. Grease the mold. Press the dough into the mold with your hands, forming a 3 cm high rim. Prick the bottom several times with the fork. Spread the broccoli and cauliflower on the dough, pour the cream mixture over them and sprinkle with flaked almonds. Bake for about 30 minutes until golden brown. Serve immediately.
4. Tip:
5. When guests come, bake four small quiches instead of one large one. The baking time is then only about 20-25 minutes.
6. The shortcrust pastry tastes spicier if you mix 10 g of curry powder or cayenne pepper into the flour.