Broccoli and Walnut Quiche

Ingredients for 4 servings:

• 130 g spelt, finely ground
• 1 pinch of sea salt
• 25 g butter
• 50 g yogurt
• 1 pinch of honey
• 800 g broccoli
• 3 spring onions
• 1 tbsp olive oil
• 30 g spelt, finely ground
• ½ liter of milk
• 2 eggs
• 1 pinch of sea salt
• 1 pinch(s) of pepper
• 1 pinch(s) nutmeg blossom, ground
• 50 g walnuts, roughly chopped
• 40 g Parmesan, freshly grated
• Butter, for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Dough: Knead the spelt flour with sea salt, cold butter, yogurt, and honey to form a smooth dough. Chill the dough for about 30 minutes. Cut the broccoli into small florets and the stalks into sticks, then blanch in a little salted water for about 3 minutes. Slice the spring onions and sauté them with the broccoli in clarified butter until al dente. Dust the vegetables with the spelt flour and stir in the milk. Cook for about 3 minutes while stirring, then let cool. Mix the beaten eggs into the vegetables. Season with salt, pepper, and nutmeg, and stir in the grated Parmesan cheese. Line a greased 26cm quiche dish with the dough. Sprinkle the walnuts on the dough and pour the broccoli mixture over it. Bake the quiche at 180°C for 30-40 minutes. The dough should be thin to ensure a crispy base.