Broccoli and minced meat quiche with pine nuts

Ingredients for 4 servings:

• 200 g flour
• 100 g butter
• Salt
• 500 g broccoli
• 1 tbsp oil
• 200 g minced meat, mixed
• pepper
• 2 tbsp pine nuts, roasted
• 200 ml cream
• 3 eggs
• nutmeg
• Fat, for the shape

Instructions

Working time approx. 40 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours

Make a smooth dough from flour, butter, 1/2 teaspoon salt, and 2-3 tablespoons of cold water. Wrap in foil and let rest in the refrigerator for about 40 minutes. Wash and trim the broccoli and divide it into florets. Peel and dice the stalks. Blanch the vegetables in boiling water for about 2 minutes. Heat oil in a pan and fry the minced meat until crumbly. Season with salt and pepper. Preheat oven to 200 degrees Celsius (180 degrees Celsius fan-assisted). Roll out the dough and line a greased springform pan (about 28 cm in diameter) with it. Raise one edge. Spread the minced meat and broccoli over the dough. Sprinkle the seeds on top. Whisk the cream with the eggs and season with the spices. Pour over the quiche and bake in the oven for about 40 minutes.