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🍽️ Crunchy Broccoli Quiche

452 kcal · 30 min · 4 servings

Ingredients

• 100 g wheat flour Type 1050
• 100 g whole wheat flour
• 125 g cold butter
• salt
• 4 eggs
• 300 g broccoli
• 2 red bell peppers (approx. 300 g)
• 100 g corn (can; drained weight)
• 200 g whipping cream
• 150 g sour cream (20 % fat)
• 100 g cheddar (1 piece; 48 % fat in dry matter)
• pepper
• nutmeg

Instructions

1. 1. Cut the cold butter into small cubes.
2. 2. Quickly process the butter cubes together with the flour, one egg, and one to two tablespoons of cold water into a smooth dough.
3. 3. Use the beaters of your hand mixer or your hands for this.
4. 4. Cover the dough.
5. 5. Let it rest in a cool place for 30 minutes.
6. 6. Wash the broccoli.
7. 7. Cut off the florets.
8. 8. Boil the florets in salted water for 3 minutes until al dente (cooked briefly in boiling water).
9. 9. Immediately rinse them with cold water to stop the cooking process.
10. 10. Let them drain well.
11. 11. Wash the bell peppers.
12. 12. Halve them.
13. 13. Remove the seeds.
14. 14. Cut them into strips.
15. 15. Take the corn from the can.
16. 16. Drain it.
17. 17. Let it drain well as well.
18. 18. Roll out the dough.
19. 19. Line your baking dish with it.
20. 20. Distribute the prepared vegetables evenly on top.
21. 21. Whisk the cream with the sour cream and the remaining eggs.
22. 22. Grate the cheese.
23. 23. Stir in half of the cheese.
24. 24. Season the mixture generously with salt.
25. 25. Season it with pepper.
26. 26. Season it with freshly grated nutmeg.
27. 27. Pour the liquid over the vegetables.
28. 28. Sprinkle the quiche with the remaining cheese.
29. 29. Bake it in the preheated oven at 200 degrees Celsius conventional heat (or 180 degrees Celsius fan-assisted; gas mark 3) for about 40 minutes until golden brown.
30. 30. Cut the finished broccoli quiche into pieces.
31. 31. Serve it warm or cold.

Nutrition per serving

• kcal: 452
• Protein: 13 g · Fett/Fat: 34 g · Carbs: 23 g