Chestnut and broccoli quiche

Ingredients for 4 servings:

• 3 eggs
• 1 cup of cream
• 100 ml milk
• 1 roll (to taste saturator dough from the refrigerated section or homemade)
• 200 g chestnuts, peeled, pre-cooked
• 1 head of broccoli
• 1 tomato(s)
• 200 g low-fat curd cheese
• 3 tbsp parsley, dried or 1 bunch fresh
• 100 g Emmental cheese in one piece

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

simple, vegetarian, perfect for winter!

Use the baking pan as a template and cut the puff pastry to size. Grease the baking pan with oil, line it with the cut-out sheet of puff pastry, and form the edge with the remaining puff pastry. Finely chop the broccoli, including the stalk and florets. Trim the outer layer of the stalk. Chop the chestnuts into small pieces or large crumbs in a blender. Chop the tomatoes in a blender, stir in the eggs, cream, butter, and quark. Blend everything together, season well with salt, and add the parsley. You can also omit the quark and/or butter and vary the quantities. Mix the mixture with the prepared vegetables and pour into the puff pastry dish. Pour over the milk. Grate 50g of Emmental cheese over the top, mix lightly with the top layer, then grate another 50g of Emmental cheese over the surface. Bake for 50 minutes at 180-200°C (top/bottom heat) until the top of the quiche is lightly browned.