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🍽️ Crispy Broccoli Quiche with Quark Dough

375 kcal · 30 min · 4 servings

Ingredients

• Salt pinch
• Baking soda 0.5 tsp
• Broccoli 210 g
• Wheat flour, Type 405 245 g
• Baking powder 0.5 tsp
• Chili, ground 0.5 tsp
• Quark, skimmed 140 g
• Eggs 3 pcs.
• Olive oil 3 tbsp
• Oil for greasing 1 tsp
• Gruyère cheese, block 70 g
• Leek 140 g
• Tomatoes, dried 70 g
• Whipping cream 140 ml
• Milk 140 ml
• Pepper, black ground pinch

Instructions

1. 1. Grease a springform pan with cooking spray.
2. 2. Bring one liter of water to a boil in a pot.
3. 3. Add ½ teaspoon of salt and ½ teaspoon of baking soda to the water.
4. 4. Blanch the broccoli florets in the boiling water for 2 to 3 minutes.
5. 5. Remove the broccoli florets from the water and set them aside.
6. 6. Mix flour, baking powder, salt, and chili flakes in a bowl.
7. 7. Add quark, 1.5 eggs (75 g), and olive oil to the flour mixture.
8. 8. Knead the dough briefly with your hands until it comes together.
9. 9. Roll out the dough on a silicone mat into a circle with a diameter of 26 cm.
10. 10. Place the dough in the pan and form a high edge.
11. 11. Mix cream, milk, 1.5 eggs (75 g), grated Gruyère cheese, salt, and pepper.
12. 12. Slice the leek into thin strips.
13. 13. Dice the tomatoes into small pieces.
14. 14. Gently fold the leek and tomatoes into the egg-cream mixture.
15. 15. Pour the filling evenly into the dough.
16. 16. Distribute the blanched broccoli florets on top of the filling.
17. 17. Preheat the oven to 180°C top/bottom heat.
18. 18. Bake the quiche for 35 to 40 minutes until the base is light brown.
19. 19. Let the quiche rest briefly after baking.

Nutrition per serving

• kcal: 375
• Protein: 16 g · Fett/Fat: 23 g · Carbs: 30 g