Broccoli and minced meat quiche

Ingredients for 1 servings:

• 40 g margarine
• 80 g flour
• ½ tsp salt
• 250 g broccoli
• 100 g minced meat
• 1 small onion(s)
• 2 m.-sized eggs
• 100 ml milk
• 20 g goat cheese
• e.g. pine nuts
• salt and pepper
• some olive oil
• Fat, for the shape

Instructions

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

with goat cheese and pine nuts

Cut the margarine into small pieces and warm them briefly in the microwave if necessary. The margarine should be soft, but not melted. Put the flour and salt in a bowl. Add the thawed margarine and knead it with the flour to form a firm dough. If it’s too firm, add a little water; if it’s too soft, knead in a little more flour. Shape the dough into a ball, wrap it in cling film, and let it rest in the refrigerator for 30 minutes. Preheat the oven to 180°C (fan). In the meantime, clean and chop the broccoli. Cut the stalks into small slices, tearing the florets as small as possible. Then blanch the broccoli for two to three minutes in boiling salted water. Heat a little olive oil in a pan. Briefly fry the finely chopped onion, then add the minced meat and fry until crumbly. Add the broccoli and fry everything briefly (!). Season with salt and pepper, then remove from the heat. Remove the dough from the refrigerator and roll it out thinly using a rolling pin. Line the bottom of a 16 cm springform pan, greased with a little oil, with the dough, and raise the edges to a height of about 3 cm. Pour the broccoli and minced meat mixture onto the dough and spread evenly. Separate one egg. Add the egg white to the second egg and the milk and whisk. Reserve the yolk for another purpose. Crumble half of the goat cheese into the egg and milk mixture. Season with salt and pepper, then spread evenly over the quiche. Crumble the remaining goat cheese over the quiche. If you like, you can also sprinkle a small handful of pine nuts over the quiche; the flavor harmonizes beautifully with the broccoli. Bake in the oven for about 30 minutes, until the egg is set and the edges of the dough are crispy brown. Serve with a leaf salad. Info: This quiche is designed for two people, or eight slices. One slice has about 125 kcal, so a serving of four slices (half a quiche) has about 500 kcal. If you want to prepare the quiche for a standard springform pan with a diameter of 26 or 28 cm, simply triple all measurements. You may also need to add a few minutes to the baking time.