Vegetable Quiche

Ingredients

• 125 g low‑fat quark
• 5 tbsp sprouting oil
• 1 pinch salt
• 1 egg
• 250 g spelt flour
• 0.5 tsp Baking powder
• 250 g Broccoli
• 250 g Cherry Tomatoes
• 100 g bacon (sliced)
• 250 g whipping cream
• 1 egg yolk
• 1 egg
• 100 g grated Gruyère cheese
• Salt
• Pepper

Instructions

1. 1.

   Whisk quark, oil, salt and egg until smooth. Stir in spelt flour and baking powder, then knead with a hand mixer’s dough hook into a smooth dough; chill for about 30 minutes.

2. 2.

   If needed, grease the baking pan and dust it with flour. Roll out the dough, place it in the pan, shape the edge, and prickle the bottom several times with a fork. Wash broccoli and cut into florets. Rinse tomatoes, dry them and halve them.

3. 3.

   Cut bacon into small pieces. In a skillet without oil, fry over medium heat until golden brown; remove and drain on paper towels. Blanch broccoli in a pot of boiling salted water for 4 minutes, shock with cold water, then drain well.

4. 4.

   Whisk egg, yolk, cream, cheese, salt and pepper thoroughly, then mix with the vegetables and bacon. Spread everything over the dough and bake the vegetable quiche in a preheated oven at 180°C (convection: 160°C; gas: level 2–3) for about 45 minutes.