Vegetarian Quiche with Cauliflower and Broccoli

Ingredients

• 300 g flour
• a pinch of salt
• 180 g butter
• 1 egg
• 400 g broccoli florets
• 400 g cauliflower florets
• 400 ml whipping cream
• 5 eggs
• 125 g grated Gruyère cheese
• Pepper (freshly ground)
• a pinch of freshly ground nutmeg
• 2 tbsp almond flakes

Instructions

1. 1.

   For the dough, sift flour onto a work surface, mix with salt and press a well in the center. Cut cold butter into small pieces and distribute around the well, add the egg, about 2-3 tbsp lukewarm water, and use a knife to cut through all ingredients until small crumbs form. Quickly knead by hand into a smooth dough, shape into a ball, wrap in cling film and chill for about 30 minutes. Preheat oven to 200°C (400°F) with upper and lower heat.

2. 2.

   Wash broccoli and cauliflower, blanch in boiling salted water for 4-5 minutes, drain, shock in cold water and let drain again.

3. 3.

   Whisk cream with eggs, stir in grated cheese and season with salt, pepper and nutmeg. Roll dough thin on lightly floured surface and line greased pans, forming a high edge. Distribute broccoli and cauliflower inside and pour the egg‑cream mixture over them. Bake in preheated oven for 35-40 minutes until golden brown. Sprinkle almonds 10 minutes before baking ends. Remove finished quiches from oven and serve immediately.