Vegetable Quiche

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.