Summary

Ingredients

• 200 g flour
• 100 g butter
• 50 g parmesan, rated
• salt
• 50 ml water
• 200 g Goronzola
• 2 pear (s)
• 1 head broccoli
• 3 egg (s)
• 200 g sour cream
• 1 tablespoon mustard
• 3 tablespoon pine nuts
• pepper
• Butter, for the mold
• some cheese, grated

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Instructions

1. For the shortcrust pastry, quickly knead the flour, butter, Parmesan, 1 pinch of salt and 50 ml of cold water. Shape into a ball and wrap in cling film and refrigerate for 30 minutes.
2. In the meantime, cut the pears with the skin into cubes, separate and wash the broccoli florets and dice 1/3 of the Gorgonzola.
3. Mix the remaining Gorgonzola with 3 eggs, the sour cream and 1 tablespoon mustard well with the blender and season with salt and pepper.
4. Lay out the dough in a round, greased dish and spread the gorgonzola cubes, pears, broccoli and half of the pine nuts on top. Then pour the egg mixture over the quiche, spread the remaining pine nuts over it and sprinkle with grated cheese.
5. Bake in a preheated oven (fan oven: 180 ° C) for about 40 minutes until the quiche is golden brown.