This delicious quiche is packed with protein from the eggs and fiber and vitamin C from the broccoli.
If you don't have broccoli, feel free to use asparagus instead.
For the dough, mix the flour and salt on a work surface. Form a well in the center. Cut the butter into small pieces and distrubute around the flour. Pour the egg in the center. Add 2-3 tablespoons of lukewarm water and chop the ingredients with a large knife. Rapidly knead into a smooth dough, form a ball and wrap in plastic. Chill for 30 minutes.
For the filling, rinse the broccoli and cut into small florets. Peel the carrot and cut into thin slices. Blanch the broccoli and carrot in boiling salt water for 3 minutes. Drain, rinse in ice cold water and drain well.
Whisk the cream, eggs and cheese. Season with salt, pepper and nutmeg. Roll out the dough and line the buttered ramekin with it. Pour the broccoli and carrot in the ramekin and pour in the egg cream. Bake for about 30 minutes at 200°C (approximately 400°F). Serve immediately.