Broccoli, feta and tomato quiche

Ingredients for 1 servings:

• 125 g flour
• 45 g butter
• 4 m.-sized eggs
• 2 tbsp water, cold
• 250 g sour cream
• 300 g broccoli florets
• 150 g tomatoes
• 1 spring onion(s)
• 150 g feta cheese
• 150 g cheese, grated
• salt and pepper
• nutmeg
• Café de Paris (spice)

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 55 minutes

vegetarian

Quickly knead flour, cut butter, 1 egg, 1/2 teaspoon salt, and 2 tablespoons cold water into a dough and chill for 30 minutes. Sauté the broccoli florets in a little salted water with the lid closed for about 5 minutes, then pat dry. Finely chop the spring onions and tomatoes, if desired, and then sauté. Beat 3 eggs until frothy and stir in the sour cream, then season. Roll out the dough and press into a 22 cm springform pan, forming a rim. Spread the broccoli florets on the dough, then crumble the feta cheese and spread the tomato and onion mixture over it. Pour the egg and sour cream mixture over the dough and sprinkle with grated cheese. Cover the pan and bake in the oven at 200°C (fan oven) for 45 minutes. Let the finished quiche cool briefly and then remove it from the springform pan. Enjoy warm or cold.