John Myers
Broccoli and Potato Quiche (vegetarian Cuisine)
The perfect broccoli and potato quiche (vegetarian cuisine) recipe with a picture and simple step-by-step instructions.
- 1 kg Potatoes
- 5 piece Medium sized eggs
- Salt pepper
- 2 piece Peppers yellow and red
- 1 piece Onion small
- 220 gr Appenzell cheese
- 300 ml Milk
- 2 tsp Dijon mustard
- 300 gr Broccoli
- Fat for the shape
- Line the bottom of a springform pan (22 cm in diameter) with baking paper, grease the edge. Place 2 pieces of aluminum foil crosswise on the work surface, place the springform pan on top and wrap it in. Preheat the oven to 200 degrees. Peel the potatoes, grate them roughly and squeeze them out well.
- Mix the grated potatoes and 1 egg, season with salt and pepper. Distribute the potato mixture evenly in the springform pan, pulling up on the edge and pressing down. Bake in the oven for 20 minutes.
- In the meantime, cut broccoli from the stalk in small florets, blanch for 2 minutes in boiling salted water, drain, rinse. Cut the paprika into small cubes, also blanch in a little salted water, drain and drain. Finely chop the onions and coarsely grate the cheese.
- 4 Whisk eggs, milk and mustard together, season with salt and pepper. Take the quiche out of the oven, sprinkle 3/4 of the cheese on the potato base and bake for about 5 minutes. Remove again, switch the oven temperature down to 175 degrees. Spread the vegetables on the quiche base. Pour the egg mixture over the top and sprinkle with the rest of the cheese.
- Cover with aluminum foil and bake for another 1 1/4 hours. Remove the foil after 1 hour. Remove the quiche and let it cool for about 15 minutes, remove it from the mold and serve. If you like, you can enjoy some herbal quark with it.
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