Vegetable quiche with tomatoes and broccoli

Ingredients

• 200 gPlain flour
• 100 gButter, cold
• 200 gEggs (4 piece)
• 150 mlDouble cream
• 100 mlMilk
• 150 gTomatoes
• 150 gBroccoli
• 80 gOnion
• 80 gGouda, grated
• Nutmeg, thyme, salt, pepper, 3 tbsp cold water

How to make it

1. Quickly knead the flour, diced butter, one egg, salt and water into a dough and chill for thirty minutes.
2. Roll the dough out, line the tin, prick it with a fork, blind bake at 190 degrees for ten minutes.
3. Blanch the broccoli florets for three minutes. Whisk the remaining eggs with the cream, milk, nutmeg, salt and pepper.
4. Onion, broccoli, tomato slices and cheese onto the base, custard over it, bake for thirty minutes until set.

One tip

Rest it for ten minutes before cutting and the custard holds its shape.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.