Vegetable Quiche with Tomatoes and Cauliflower
Defrost the pastry sheets.
Preheat the oven to 200°C (approximately 400°F).
Stack the pastry sheets on top of each other, roll out, and transfer to a buttered springform pan.
Peel the carrot peel and dice fine. Blanch the cauliflower, broccoli, and carrots separately in boiling salted water for 2 to 3 minutes. Drain, rinse with cold water, and drain until dry. Cut the ham into small cubes. Rinse and halve the tomatoes.
Beat the eggs with the sour cream and parsley smooth and season to taste with salt, pepper. and nutmeg. Layer the vegetables, ham, and the tomatoes on the dough. Pour the egg mixture over the top.
Bake in preheated oven until golden brown, about 30 minutes.
To serve, let cool slightly. then unmold and cut into wedges.