Summary

Ingredients

• 3 egg (s)
• 1 cup cream
• 100 ml milk
• 1 roll (s) puff pastry from the cooling shelf or homemade
• 200 g chestnut (s), peeled, pre-cooked
• 1 head broccoli
• 1 tomato (s)
• 200 g low-fat quark
• 3 tablespoon parsley, dried or 1 bunch fresh
• 100 g Emmentaler in one piece

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Instructions

1. Use the baking pan as a template and cut the puff pastry to fit. Grease the baking tin with oil, lay out the cut sheet of puff pastry in it, form the edge with the rest of the puff pastry.
2. Cut the broccoli, including the stump and florets, into small pieces. Cut away the outer layer of the stump. Chop the chestnuts in the blender into small pieces or large crumbs.
3. Chop the tomatoes in the blender, stir in the eggs, cream, butter and quark, mix everything, salt well and add the parsley. Quark and / or butter can also be omitted and the amounts can be varied.
4. Mix the mixture with the prepared vegetables and pour into the puff pastry mold. Pour the milk over it.
5. Rub 50 g Emmentaler cheese over it, mix lightly with the top layer,
6. then rub another 50 g of Emmentaler cheese onto the surface.
7. Bake for 50 minutes at 180 - 200 ° C (top / bottom heat) until the quiche is lightly brown on top.