Summary

Ingredients

• 250 g flour
• 50 g mararine
• 1 teaspoon salt
• 50 ml water
• 450 g broccoli, frozen, defrosted
• 1 can corn
• 2 cloves garlic)
• 1 large onion (s)
• 3 egg (s)
• 150 ml cream
• 100 g sour cream
• 200 g cream cheese, natural
• 8 tomato (s), dried, in oil
• 1 tablespoon thyme
• 1 teaspoon pepper
• 0.5 teaspoon ½ nutmeg, grated

Print Recipe Pin Recipe

Instructions

1. Knead the flour with the butter, a pinch of salt and the water to form a homogeneous dough. Cover and chill for about 30 minutes.
2. Peel the onions and garlic cloves and dice finely. Dab the sun-dried tomatoes and cut into small cubes. Whisk eggs, cream, sour cream and cream cheese together. Add spices and herbs.
3. Preheat the oven to 200 degrees.
4. Meanwhile, roll out the dough about 3 cm thick. Use it to line a greased springform pan or quiche pan. Pull the dough up a little at the edges. The side edges can, but need not, be completely covered with batter. Spread the vegetables on the dough base and pour the egg mixture over them. Bake for about 35 minutes.
5. A fresh herb quark or yogurt sauce goes well with it.
6. Tip: This quiche also tastes cold and is suitable e.g., for a buffet or picnic.