Mushroom, Broccoli and Tomato Quiche
Ingredients
- For the crust
- 125 grams Quark
- 5 Tbsps Corn oil
- 1 pinch salt
- 1 egg
- 250 grams Pastry flour
- ½ tsp Baking powder
- For the filling
- 250 grams Broccoli
- 250 grams small Tomatoes
- 100 grams small button Mushroom
- 250 grams Whipped cream
- 1 egg yolk
- 1 egg
- 100 grams grated Gruyere
- salt
- peppers
- For serving
- lamb's lettuce
- Oranges (peeled and cut into segments)
- Pine nuts
Preparation steps
For the crust: Mix the quark, oil, salt and egg until smooth. Stir in flour and baking powder and knead with the dough hook of an electric mixer to form a smooth dough. Chill for 30 minutes in the refrigerator.
Grease a springform pan and dust with flour. Roll out the dough, place in the pan and press along the bottom and sides to form a crust and prick the bottom with a fork several times.
For the filling: Rinse the broccoli and divide into florets. Rinse the tomatoes. Rinse and trim the mushrooms. Blanch the broccoli in boiling salted water for 4 minutes, drain, rinse with cold water and drain well.
Combine the egg, egg yolk, heavy cream, and cheese and whisk thoroughly. Season with salt and pepper and mix with the vegetables. Spread the filling into the crust and bake in a preheated oven at 180°C (approximately 350°F) for about 45 minutes. Remove from the oven and cool for about 10 minutes.
For serving: Serve hot with a salad of mache, orange segments and pine nuts.
