Summary

Ingredients

• 500g flour
• 8 medium egg (s)
• 250 g butter, cold
• 600 g broccoli
• 2 large onions
• 2 cloves garlic)
• 400 g tomato (s)
• 3 tablespoon olive oil
• 1 teaspoon oregano
• 80 g olives, black, pitted
• 250 g sheep cheese
• 4 tablespoon breadcrumbs
• 200 g low-fat quark
• 200 ml milk
• salt and pepper

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Instructions

1. Knead flour, 2 eggs, 1 teaspoon salt, cold butter in pieces and about 3 tablespoons cold water first with the mixer and then briefly with your hands. Chill for 30 minutes.
2. Clean and wash broccoli and cut into florets, cover and sauté in a little boiling salted water for about 3 minutes, then drain. Finely dice the onions and garlic, wash the tomatoes and cut into wedges.
3. Heat the oil in a pan, sauté the onions and garlic, add the tomatoes and oregano, season. Quarter the olives, crumble the cheese.
4. Roll out the dough in a greased pan and press 2-3 cm high on the edge, prick the base several times, sprinkle with breadcrumbs. Spread the broccoli, cheese, olives and tomato mixture on top.
5. For the topping, mix the quark, milk, 6 eggs, salt and pepper, pour over the vegetables. Bake in a preheated oven at 175 degrees (convection) for about 60 minutes.
6. Let cool down a bit before serving.