🍽️ Mini Quiche with Broccoli

Name: Mini Quiche with Broccoli
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g flour; 0.5 tsp salt; 150 g butter; 1 egg; butter (for the molds); flour (for working); 500 g broccoli florets; salt; 2 spring onions; 2 garlic cloves; 250 g cream cheese; 3 eggs; 200 ml whipping cream; 80 g freshly grated parmesan; pepper (from the mill); nutmeg (freshly grated)

1135 kcal · 30 min · 4 servings

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Ingredients

300 g flour
0.5 tsp salt
150 g butter
1 egg
butter (for the molds)
flour (for working)
500 g broccoli florets
salt
2 spring onions
2 garlic cloves
250 g cream cheese
3 eggs
200 ml whipping cream
80 g freshly grated parmesan
pepper (from the mill)
nutmeg (freshly grated)

Instructions

1. Pour the flour onto a clean work surface.
2. Mix the flour with the salt.
3. Press a well into the center of the flour mound.
4. Cut the cold butter into small cubes.
5. Distribute the butter pieces around the well.
6. Place the egg in the center of the well.
7. Add 2 to 3 tablespoons of lukewarm water.
8. Chop all ingredients thoroughly with a knife until small crumbs form.
9. Quickly knead the crumbs together with your hands to form a dough.
10. Shape the dough into a ball.
11. Wrap the dough ball in cling film.
12. Store the dough in a cool place for about 30 minutes.
13. Preheat the oven to 180 degrees Celsius fan-assisted.
14. Grease the quiche molds with butter.
15. Bring a pot of salted water to a boil.
16. Add the broccoli to the boiling water.
17. Cook the broccoli for 1 to 2 minutes (this is called blanching).
18. Remove the broccoli from the water and let it drain well.
19. Wash the spring onions and slice them into rings.
20. Peel the garlic cloves and chop them finely.
21. Stir the cream cheese smooth with the eggs.
22. Add the cream to the cream cheese and egg mixture.
23. Add half of the Parmesan and stir everything until smooth.
24. Fold the chopped garlic into the mixture.
25. Fold the drained broccoli into the mixture.
26. Fold the spring onion rings into the mixture.
27. Season the filling with salt, pepper, and nutmeg.
28. Divide the dough into four equal parts.
29. Roll each dough part into a circle.
30. Place the dough circles into the quiche molds.
31. Press a crust edge at the edges of the molds.
32. Distribute the filling evenly over the dough bases.
33. Sprinkle the quiches with the remaining Parmesan.
34. Bake the quiches in the preheated oven for about 40 minutes until golden brown.

Nutrition per serving

kcal: 1135
Protein: 34 g · Fett/Fat: 82 g · Carbs: 66 g