Quiche with Broccoli
by Editorial Staff
The other day they ordered not sweet pastries from me, which is very strange for a pastry chef
Ingredients
- Egg 5 pcs
- Hard cheese 150 gr
- Flour 200 gr
- Coldwater 2 tablespoon
- Butter 100 gr
- to taste Salt
- Cherry tomatoes 300-400 gr
- Provencal herbs
- Broccoli 300-400 gr
- Natural yogurt 250 ml
- Cream 50 ml
- Nutmeg pinch
Directions
- Wash broccoli, divide into segments. Grate cheese. Sift flour, grind with butter, and a pinch of salt until crumbly. Add egg, ice water, and knead quickly but thoroughly. Roll out the dough, put it in a mold, prick with a fork.
- In a bowl, combine half the cheese, yogurt, milk, eggs. Season, stir until smooth. Put broccoli and tomatoes in a mold with prepared crust, pour in the egg-milk mixture, and bake at 180 degrees for 30 minutes. Remove the pie, sprinkle with the remaining cheese and Provencal herbs, bake for another 10 minutes.
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