Broccoli cakes

Ingredients for 4 servings:

• 250 g broccoli, frozen or fresh
• 80 g butter, soft
• 200 g flour
• n. B. herbal salt
• Pepper from the mill
• 200 g quark, 20%
• 100 g Gouda, grated
• 3 eggs
• 100 g herb cream cheese
• 100 g cream
• 80 g smoked bacon
• Fat and flour for the molds and the work surface

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 35 minutes

For 4 cakes

Place the quark, butter in pieces, flour, and a pinch of salt in a bowl and knead into a smooth dough. Wrap the dough in cling film and chill for about 30 minutes. Grease and flour tartlet molds (about 12 cm in diameter). Flour the work surface and your hands to prevent stickiness. Roll out the dough and cut out 4 circles with a diameter of about 14 cm. Line the molds with the dough. Meanwhile, trim and wash the broccoli and divide it into small florets. Cover and cook in a pot of salted water for about 3 minutes until al dente, then remove and refresh in cold water. Grate the cheese. Beat the eggs with the cream cheese and cream, stir in half of the grated cheese, and season with salt and pepper. Drain the broccoli well and divide it into the molds, along with the diced bacon. Pour the egg cream over the top and sprinkle with the remaining cheese. Bake in a preheated oven at 150°C (300°F) for approximately 30-35 minutes. Don’t forget to insert a skewer to check if the cake is cooked through. Let it cool slightly, remove from the molds, season with pepper, and serve.