Broccoli and Mushroom Quiche

Ingredients for 4 servings:

• 1 pack of shortcrust pastry, fresh, approx. 300 g
• 1 onion(s)
• n. B. garlic
• 200 g mushrooms
• 250 g broccoli
• 100 g cheese, spicy
• 3 tomatoes, dried
• 2 eggs
• 100 g goat’s cheese or an alternative product
• 100 ml cream or an alternative product
• 1 tsp salt
• some pepper, fresh
• e.g. chili
• 1 tbsp, heaped herbs to taste, e.g. oregano, lovage and basil
• some oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

simple, vegetarian and easily adaptable

Finely dice the onion. Place the garlic in a press. Wash the broccoli and cut into fine florets, or chop it in a blender or Thermomix (speed 5) for 5 seconds. Clean the mushrooms and also chop them finely. Finely grate the cheese. Remove the shortcrust pastry from the package, place it in a suitable dish, and prick the edges. I use either a round quiche dish with a diameter of 26 cm or a rectangular one, e.g., 20 x 24 cm. Place the onion in a pan, press in the garlic, and fry gently with a little oil until translucent. After about 3-5 minutes, add the chopped mushrooms and continue cooking. After another 2-3 minutes, add the broccoli and stir everything together briefly. Finely chop the sun-dried tomatoes in a blender. Add the eggs, cream cheese, cream, and all the spices and herbs and mix well. Without a blender, you can also do this in a shaker or mixing bowl. First, spread the vegetable mixture in the dish, then pour the egg and cream mixture over it. Finally, sprinkle the quiche with cheese. Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit) and bake the quiche for 35-40 minutes. Baking time may vary depending on the size and thickness of the topping and the oven. The specified quantities are sufficient for a main meal for 4 people. I serve it with a mixed green salad. This dish contains 500 kcal per serving.