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Ingredients
Broccoli Quiche
- For the dough
- 200 grams Pastry flour
- 125 grams butter
- 1 pinch salt
- 1 egg
- butter (for the baking dish)
- For the filling
- 300 grams Broccoli
- salt
- 2 Red Bell pepper
- 100 grams Corn kernel (canned)
- 250 milliliters Whipped cream
- 100 grams Crème fraiche
- 3 eggs
- 100 grams grated Cheese (such as Cheddar)
- freshly ground peppers
- Nutmeg
For the dough, knead all ingredients together quickly with 1-2 tablespoons of cold water into a smooth dough. Wrap in plastic and refrigerate for 30 minutes.
Rinse the broccoli and blanch in boiling salted water for 2-3 minutes until al dente. Rinse under cold water and drain well. Rinse the peppers, cut in half, remove the seeds and cut into strips. Drain the corn well.
Preheat the oven to 180°C (approximately 350°F) and grease the quiche dish.
Roll out the dough and line the base and sides of the baking dish. Spread the prepared vegetables over the base.
Whisk the cream with creme fraiche and the eggs, and stir in half the cheese. Season well with salt, pepper and nutmeg and pour the mixture over the vegetables. Sprinkle with cheese and bake in the preheated oven until golden brown, about 40-45 minutes
(Percentage of daily recommendation)
| Calorie | 3,639 cal. | (173 %) | ||
| Protein | 99 g | (101 %) | ||
| Fat | 275 g | (237 %) | ||
| Carbohydrates | 196 g | (131 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 25.3 g | (84 %) |