Broccoli Quiche

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 (about 300 g)
• 100 g Corn (canned; drained weight)
• 200 g whipping cream
• 150 g sour cream (20% fat)
• 100 g cheddar cheese (1 piece; 48% fat in whole milk)
• black pepper
• nutmeg

Instructions

1. 1.

   Cut the cold butter into cubes and combine with flour, one egg, and 1–2 tablespoons of cold water. Mix with a hand mixer or by hand until a smooth dough forms. Cover and chill for 30 minutes.

2. 2.

   Meanwhile, wash the broccoli, cut off florets, and blanch in salted water for 3 minutes until firm. Shock in ice water and drain well. Wash the bell peppers, halve them, remove seeds, and slice into strips. Drain the corn.

3. 3.

   Roll out the dough and line a baking tin with it. Distribute the prepared vegetables over the crust.

4. 4.

   Whisk together cream, sour cream, and the remaining eggs. Grate the cheese and fold in half of it. Season heavily with salt, pepper, and freshly grated nutmeg, then pour over the vegetables. Sprinkle with the remaining cheese and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 40 minutes until golden brown.

5. 5.

   Cut the broccoli quiche into pieces and serve warm or cold.