Broccoli quiche with smoked salmon

Ingredients for 4 servings:

• 500 g broccoli, cleaned, washed and divided into florets
• 250 g sour cream or crème fraîche
• 2 eggs
• 1 tsp lemon juice
• 1 pack of pizza dough, approx. 230 g, from the refrigerated section
• 150 g smoked salmon, sliced
• some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Cook the broccoli in about 1/2 liter of boiling salted water for 5 minutes. Mix together the sour cream and eggs. Season with salt, pepper, and lemon juice. Unroll the dough and place it, along with the baking paper, in a 28 cm pizza or tart dish, pulling up the edges slightly. Prick the dough base several times with a fork. Drain the broccoli well. Spread the salmon on the dough base. Pour the sour cream over it. Bake the broccoli quiche in a preheated oven (top/bottom heat 250°C, fan oven 225°C, gas mark 4) for about 15 minutes until golden brown. Tastes great fresh from the oven. The quiche is also delicious eaten cold.