Mediterranean Broccoli and Almond Quiche


Rating: 4.1667 / 5.00 (6 Votes)


Total time: 45 min

Servings: 1.0 (servings)

Dough:











Covering:


















Salad:









Croutons:






Dressing:











Instructions:

Knead all dough ingredients except breadcrumbs into a smooth shortcrust dough and refrigerate wrapped in plastic wrap for 40 min.

Rinse the broccoli, cut into roses and blanch in salted water for two to three minutes, then rinse with cold water and drain. Finely dice the onions and garlic, rinse and quarter the tomatoes (removing the green center).

Sauté the onions in the olive oil, add the tomato quarters, garlic and oregano and cook for about four minutes without a lid. Season with salt and pepper. Cut the olives into quarters.

After the cooling time, roll out the dough on a floured work surface and place it in a ceramic quiche dish (28 cm ø).

Alternatively, you can use a cake springform pan. Press the dough into the mold and then prick it a few times with a fork. Sprinkle the breadcrumbs on top. Put the vegetables, cheese and olives into the form. Mix the curd cheese with the eggs, milk, salt and pepper and pour it on top. Finally, sprinkle the quiche with almond slivers and bake in a heated oven (convection oven 175 °C , top and bottom heat 200 °C ) for 50 to 60 minutes.

Tip: If you want to serve the quiche not only as a savory alternative to sweets at the afternoon coffee, but as a main meal, it goes exceptionally well with a Greek iceberg salad.

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Our tip: It is best to use fresh herbs for a particularly good

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