- For the filling
- 500 grams fully ripe Tomatoes
- 1 Onion
- 600 grams Broccoli
- 1 bunch Parsley
- 250 grams Whipping cream
- 2 Eggs
- 150 grams grated Gruyére cheese
For the crust, mix the flour with salt, eggs, oil and egg yolk and process into a smooth dough. Wrap dough in parchment paper and let rest for 30 minutes at room temperature.
For the filling, rinse broccoli and divide into florets. Blanch 3 minutes in plenty of salted water, rinse in cold water and drain. Rinse tomatoes and cut into slices. Rinse the parsley, shake dry and chop finely.
Roll out dough on a floured surface very thinly and place in a quiche dish (26 cm diameter) (approximately 10-inch diameter). Form dough into an edge up the sides. Prick with a fork several times. Distribute tomato slices and broccoli florets on the dough. Whisk cream with eggs, 2/3 of the cheese and the parsley. Season with salt and pepper. Pour over the vegetables and sprinkle remaining cheese on top. Bake in preheated oven at 200°C (approximately 400°F) about 40 minutes.