Summary

Ingredients

• 125 g almond flour
• 95 g soy flour
• 90 ml olive oil
• 250 g low-fat quark
• 1 bunch chives
• 1 bunch parsley
• some salt and pepper
• 4 egg (s)
• 2 onions)
• some garlic
• 250 g Emmentaler, rated
• 250 ml cream possibly only 200 , then the topping is a little drier
• 125 g diced ham, more or less to taste
• Broccoli, amount to taste
• Cauliflower, amount to taste

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Instructions

1. For the base you take both types of flour, quark, the olive oil and a little salt in a bowl and knead it into a dough. Then lay out this in a springform pan measuring 26-28 cm. Make sure you don`t make the dough too thick. It is up to you whether you also pull up the margins. The filling tastes best here anyway.
2. Now the quiche base comes in the oven at 200 degrees for about 15 minutes.
3. Meanwhile, pre-cook the cauliflower and broccoli. The 15 minutes should be sufficient here. Depending on how firm you want your vegetables to be.
4. While the vegetables are cooking, let`s make the filling. So put eggs, cream and cheese in a bowl. To do this, pack your herbs, the finely chopped onions, the garlic and also the diced ham and mix everything well. Taste with salt and pepper.
5. After 15 minutes, take the bottom out of the oven. Cut your vegetables to the size you want and cover the bottom with them (I cut it quite small) and then spread the whole sauce on top.
6. At 200 degrees for about 30 minutes (in the picture I had you in there for 40 minutes). If the quiche turns too brown on top, you can cover it with aluminum foil.