Quiche with Broccoli and Feta Cheese
by Editorial Staff
It is desirable to roll out the dough for the form with a margin so that its edges hang a little from the sides. You just have to cut off the edges and form a neat basket.
Cook: 1 hour 30 minutes
Servings: 8
Ingredients
For filling:
- dry thyme – 0.5 teaspoon.
- cream with a fat content of 10% – 300 ml
- fresh frozen broccoli – 400 g
- eggs – 2 pcs.
- feta cheese – 200 g
- sesame seeds – 1 tbsp
- grated parmesan – 50 g
For the test:
- butter – 100 g
- egg – 1 pcs.
- baking powder – 1 teaspoon.
- a pinch of salt
- cottage cheese – 200 g
- flour – 2 cups
Directions
- Put the broccoli in a colander in advance, put it on a bowl, and defrost it on the top shelf of the refrigerator.
- Prepare the dough. Sift flour with baking powder and salt. Add cottage cheese and butter, cut into small pieces. Rub with hands until crumbs. Add egg and 1 tbsp water. Knead a smooth elastic dough. Roll it into a ball, wrap it in plastic, and place it in the refrigerator for 30 minutes.
- Cut the feta into small cubes. Beat the cream with eggs.
- Roll out the dough on a surface lightly dusted with flour, put it in a round shape with low sides so that the bottom and sides are closed. Cut off excess dough. Make punctures on the surface with a fork.
- Place broccoli and feta on the dough. Sprinkle with thyme.
- Pour the cream mixture over the filling. Place the quiche in an oven preheated to 180 ° C for 30 minutes. Sprinkle with grated Parmesan and sesame seeds and bake for another 15–20 minutes.
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