Broccoli and Ham Quiche

Ingredients for 4 servings:

• 250 g flour, type 405
• ½ tsp salt
• 1 egg(s)
• 125 g butter
• 600 g broccoli
• Salt
• 100 g ham, cooked
• 50 g Parmesan
• 3 eggs
• 200 g cream
• Pepper, freshly ground
• 1 pinch of nutmeg
• Butter for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Mix flour, salt, an egg and knobs of butter into a smooth dough. Let the dough rest in the fridge for about 30 minutes. Wash the broccoli and cut into bite-sized pieces. Bring salted water to a boil and blanch the florets in it. Cut the ham into small cubes. Finely grate the Parmesan cheese. Lightly whisk the eggs. Stir in the cream and about half of the Parmesan cheese. Season everything well with salt, pepper and nutmeg. Preheat the oven to 200°C (180°C fan, gas mark 3). Line the base of a quiche dish (about 26 cm in diameter) with baking paper and grease the sides with a little butter. Roll out the dough and place it in the dish so that the base and sides are covered. Press the dough lightly against the edges. Arrange the broccoli florets on the dough. Then add the ham cubes evenly and pour the topping over the top. Sprinkle the whole thing with the remaining Parmesan cheese. Bake the quiche on the second lowest rack for about 45 minutes.