Broccoli, leek and kohlrabi quiche

Ingredients for 3 servings:

• 250 g flour
• 150 g butter, soft
• 1 tsp salt
• 1 large egg(s)
• 1 tsp baking powder
• Fat for the mold
• 150 g broccoli
• salt water
• 1 stalk(s) leek
• ½ kohlrabi
• 2 large eggs
• 1 cup of cream
• 150 g cheese (gratin cheese)
• nutmeg
• Herbs (thyme, rosemary, parsley)
• Garlic
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

vegetarian quiche variant

For the shortcrust pastry, mix the flour with the softened butter, egg, salt, and baking powder until you have a smooth dough. Shape the dough into a ball, wrap it in cling film, and let it rest in the refrigerator for half an hour. Meanwhile, chop the vegetables. Cook the broccoli briefly in boiling salted water for 3 minutes, then refresh in cold water (this keeps it greener) and drain well. Briefly fry the kohlrabi and leek in a pan with olive oil until lightly roasted. Season everything with a little salt and pepper. Now spread the dough thinly in a greased springform pan or a deep casserole dish. The thinner the dough, the better the quiche tastes. Add the fried vegetables to the dough and spread evenly. Make sure the broccoli is thoroughly dried, otherwise the dough will tend to soggy! For the topping, whisk the cream with the eggs and season to taste. Be sure to use enough salt, as otherwise the vegetables will taste rather bland. Now pour the mixture over the vegetables and sprinkle the quiche with cheese. Bake the quiche for 20 minutes at 180°C (350°F) using conventional oven heating, until the cheese is lightly browned on top. I always serve it with a delicious leaf salad.