Broccoli and Noodle Quiche
Rinse the broccoli and blanch in boiling salted water for 2 minutes Remove with a slotted spoon and drain. Cook the lasagna noodles in boiling salted water until al dente. Remove with a slotted spoon, drain, lay flat on kitchen towels and drain. Rinse the tomatoes, blanch, peel, halve, remove the seeds and cut into small pieces. Thaw the puff pastry, cut into 2 portions and roll out thinly.
Line a 26 cm (approximately 10 inches) springform pan with 1 sheet of puff pastry, creating a 2 cm (approximately 3/4 inch) edge. Prick the base with a fork. Whisk the cream and egg yolk together and season with salt, pepper and nutmeg. Arrange the broccoli and tomatoes over the lasagna, roll up and arrange, side by side, in the pie shell.
Pour the cream-egg mixture over top and cover with the remaining sheet of puff pastry, sealing the edges. Prick the lid with a fork. Preheat the oven to 200°C (approximately 400°F). Cut out shapes from the remaining puff pastry and use to decorate the lid, if desired. Bake until golden brown, around 35-40 minutes. Let cool and serve lukewarm.