John Myers
Ingredients for 1 servings:
- 240 g flour
- Salt
- 2 tbsp parsley, chopped
- 90 g margarine, semi-skimmed
- 6 tbsp water
- 3 eggs
- 1 kg broccoli
- 250 g quark (low-fat quark)
- 125 ml milk, low-fat
- ½ tsp vegetable broth, instant
- Pepper, colorful
- 2 tsp dill, chopped
- 120 g smoked salmon
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
WW – Recipe
Separate 1 egg. Then add 1 teaspoon of salt, flour, parsley, margarine, and water to the egg yolk. Knead the mixture into a smooth dough, wrap in foil, and chill in the refrigerator for 30 minutes. Roll out the dough and place it in a springform pan lined with baking paper, trimming the edges halfway up to the top. Trim the broccoli, divide it into florets, and cook in boiling salted water for about 5 minutes. Collect the water when draining! Spread the broccoli on the quiche. Cut the salmon into strips and place on the broccoli. Mix the remaining two eggs with the egg whites, milk, 100 ml of the broccoli water, vegetable stock, and low-fat quark. Season with salt, pepper, and dill. Pour the egg wash over the quiche. Bake in a preheated oven at 200°C for about 35 minutes, until the egg wash is no longer runny. If the quiche gets too dark, simply place aluminum foil over the dish once you’ve reached the desired level of browning. It tastes great both hot and cold. It also pairs well with asparagus.
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