Vegetable Quiche
Ingredients
- For the crust
- 200 grams Whole wheat flour
- 100 grams cold butter
- 100 grams Quark
- salt
- For the filling
- 250 grams onions
- 2 tsps freshly grated ginger
- 500 grams Broccoli
- 10 grams butter
- 2 eggs
- salt
- freshly ground peppers
- 200 grams Sour cream
- 150 grams Emmentaler cheese (grated)
- 100 grams ham (finely diced)
- 2 Tbsps finely chopped parsley
- 1 Quiche baking dish (or 4 small tart forms)
Preparation steps
For the dough: Place the flour in a bowl, add the butter in small pieces with quark and salt and knead into a dough. Wrap the dough in plastic wrap and place in the refrigerator for at least 30 minutes.
For the filling: Peel the onions and chop. Rinse broccoli, trim and cut into florets. Peel the broccoli stalk and cut into 1 cm (approximately 1/2 inch) cubes.
Heat butter in a pan and sauté onions and ginger, then add the broccoli stalk pieces, pour in 1 cup of water, cover and cook 5–7 minutes. Add broccoli florets and sauté until al dente, another 5 minutes.
Roll out the dough on lightly floured surface and line the quiche form (or forms) with dough. Dock the surface several times with a fork and bake on the middle rack of the preheated oven (200°C) (approximately 400°F) for about 10 minutes.
Separate the eggs. Beat egg whites with 1 pinch of salt until stiff. Whisk the yolks with sour cream and stir in cheese and ham. Fold egg whites and parsley into yolk mixture.
Arrange the vegetables on the pastry and spread the egg-cheese-mixture on the vegetables. Bake quiche in a hot oven (200°C) (approximately 400°F) on center rack until golden, 25–30 minutes.
