Broccoli Quiche with Cream Cheese and Sun-Dried Tomatoes

Ingredients

• 250 g flour
• 125 g butter
• 1 pinch salt
• flour (for working)
• butter (for the pan)
• 350 g cream cheese
• 2 tbsp crème fraîche
• 3 eggs
• 150 ml whipping cream
• 1 tsp thyme
• 1 Garlic clove
• 400 g broccoli florets
• 100 g grated cheese (e.g., Gouda)
• 50 g sun-dried tomatoes (in oil)
• 2 tbsp pine nuts
• Salt
• pepper (from the mill)
• Nutmeg (freshly grated)

Instructions

1. 1.

   For the dough, combine flour with cold butter pieces, salt and about 100 ml water to knead into a smooth dough. Wrap in cling film and rest for about 30 minutes.

2. 2.

   Meanwhile wash broccoli and blanch in salted water for 1-2 minutes until just firm. Shock in ice water and drain.

3. 3.

   Peel garlic and finely chop. Mix with cream cheese, grated cheese, crème fraîche, eggs, whipping cream and thyme until smooth. Season with salt, nutmeg and pepper.

4. 4.

   Drain sun-dried tomatoes and roughly chop them.

5. 5.

   Roll dough on a floured surface to fit the quiche pan. Butter the pan and line it with dough, forming a rim. Spread broccoli and tomatoes over the base and pour the cream cheese mixture on top. Bake in a preheated oven at 180°C (fan) for about 30-40 minutes until golden brown. Sprinkle pine nuts during the last 5 minutes. Remove from oven and serve sliced.

6. 6.