Cauliflower and broccoli quiche with cooked ham or smoked pork

Ingredients for 4 servings:

• 250 g flour
• 100 g butter
• 1 tsp salt
• 1 tbsp vinegar
• 100 ml water
• 200 g cream
• 4 m.-sized eggs
• n. B. Salt and pepper, freshly ground
• e.g. nutmeg, grated
• 100 g cheese, grated
• 500 g cauliflower
• 500 g broccoli
• 200 g cooked ham or smoked pork, diced
• Salt

Instructions

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

For the dough, put the flour in a bowl, add the butter and salt, and mix with a knife, continuing to break up the butter pieces. Mix the water with the vinegar, add to the flour and butter mixture, and quickly knead into a smooth dough. Wrap the dough in plastic wrap and chill for at least 30 minutes. For the topping, whisk all ingredients together well, add seasonings to taste, and stir in the cheese last. Wash and trim the vegetables and divide them into florets. Slice the stalks. Blanch in boiling salted water for 5 minutes, pour into a sieve, and drain well. Roll out the dough, line a 28 cm diameter dish, and form a 3 cm border. Prick the base several times with a fork. Place the vegetables in the dish, arrange the cooked ham or smoked pork on top, and pour the topping over it. Bake in a preheated oven at 200°C (top/bottom heat) for about 40 minutes, then let stand for 10 minutes with the oven door open. For a vegetarian quiche, simply omit the ham or smoked pork. Per serving, approximately 729 kcal.