Broccoli and feta cheese quiche

Ingredients for 4 servings:

• 100 g butter
• 200 g flour
• 1 egg(s)
• Salt
• 1 tbsp water
• 500 g broccoli
• 1 bell pepper(s) or tomato
• 1 pack of sheep’s cheese
• 1 cup of cream
• 125 ml milk
• 4 eggs
• salt and pepper,
• nutmeg

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 20 minutes

For the shortcrust pastry, knead the above ingredients in a mixing bowl until you have a cohesive, smooth dough. The amount of water added is a guideline and depends primarily on the type of flour used. Wrap the dough in cling film and refrigerate for at least 30 minutes. For the topping, divide the broccoli head into individual florets and cook them in salted water until al dente. If using frozen broccoli, also briefly pre-cook this in salted water. Meanwhile, roll out the dough in a springform pan and form a small border around the sides. Then distribute the broccoli florets over the dough, along with the chopped bell pepper or tomato. Dice the feta cheese and scatter it over and among the vegetables, leaving only a few pieces. For the topping, put the above ingredients in a mug, season with salt, pepper, and nutmeg, and whisk well. Then spread over the quiche. Bake in a preheated oven at 200°C (400°F) top/bottom heat for approximately 25-30 minutes on the middle rack. During the last 10 minutes, scatter the remaining feta cheese cubes over the quiche. If the crust is still very light, brown it for another 5-10 minutes, but don’t let it get too dry. Serve with a salad of your choice.