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🍽️ Crunchy Nut Broccoli Gratin

1508 kcal · 30 min · 4 servings

Ingredients

• 200 g spelt flour
• 100 g ground almond kernels
• salt
• 300 g low-fat quark
• 7 tbsp sunflower oil
• fat (for the molds)
• 500 g broccoli florets
• 350 g sour cream
• 2 eggs
• 200 ml whipping cream (at least 30% fat content)
• 100 g freshly grated Parmesan
• pepper (from the mill)
• nutmeg
• 2 tbsp olive oil
• 200 g sliced almonds

Instructions

1. 1. Mix the flour with the almonds and a pinch of salt in a bowl.
2. 2. Add the quark and the oil and knead everything into a smooth dough.
3. 3. Divide the dough into four equal portions.
4. 4. Press each portion into a greased mold and pull up a crust edge.
5. 5. Place the molds in the refrigerator for 30 minutes.
6. 6. Preheat the oven to 200 degrees Celsius with top and bottom heat.
7. 7. Clean the broccoli and cut it into small florets.
8. 8. Boil the broccoli in boiling salted water for 4 to 5 minutes (blanching).
9. 9. Remove the broccoli with a slotted spoon and rinse it with cold water.
10. 10. Let the broccoli drain well.
11. 11. Whisk the crème fraîche with the eggs, the cream, and the Parmesan.
12. 12. Season the mixture generously with salt, pepper, and nutmeg.
13. 13. Distribute the broccoli evenly over the dough in the molds.
14. 14. Drizzle the broccoli with a little oil.
15. 15. Pour the crème fraîche mixture over the broccoli.
16. 16. Bake the gratins in the preheated oven for 25 to 30 minutes until golden brown.
17. 17. Toast the almond slices in a pan without fat until golden yellow.
18. 18. Remove the almonds from the pan.
19. 19. Distribute the toasted almonds over the finished gratin.
20. 20. Serve the dish immediately.

Nutrition per serving

• kcal: 1508
• Protein: 54 g · Fett/Fat: 124 g · Carbs: 46 g