Quiche with zucchini, broccoli and tomatoes

Ingredients for 1 servings:

• 250 g flour
• 125 g butter, cold
• 1 egg(s)
• 1 tsp salt
• 1 tsp water
• 1 large onion(s)
• 3 garlic cloves
• 2 small zucchini
• 1 pack of frozen broccoli
• olive oil
• 5 eggs
• 3 tbsp sweet cream
• 1 tbsp stock powder
• 4 small tomatoes
• 3 tbsp cheese, grated

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 25 minutes

vegetarian, for a 28cm tart tin

Knead the ingredients for the shortcrust pastry base together thoroughly. Line a 28 cm tart tin with baking paper and spread the dough evenly over the base, leaving a rim. Place the tin with the dough in the refrigerator for one hour. Peel and finely chop the onion and garlic. First, sauté the onions in a pan with olive oil, then add the garlic. While it’s slowly roasting, quarter the zucchini, slice them, and add them. While they’re browning, quarter the broccoli florets, drain well, and add them to the pan last. Slice the tomatoes. Beat the eggs with the cream and stock powder. Place the vegetables in the tart tin and pour the egg mixture over them. Cover with the tomato slices and then the grated cheese. Bake at 200°C (top/bottom heat) on the second rack from the bottom of a preheated oven for about 30 minutes. After about 20 minutes, check if the cheese is browning. Then cover with aluminum foil.