Feta cheese quiche

Ingredients for 1 servings:

• 500 g flour
• 8 m.-sized eggs
• 250 g butter, cold
• 600 g broccoli
• 2 large onions
• 2 garlic cloves
• 400 g tomatoes
• 3 tbsp olive oil
• 1 tsp oregano
• 80 g olives, black, pitted
• 250 g sheep’s cheese
• 4 tbsp breadcrumbs
• 200 g low-fat curd cheese
• 200 ml milk
• salt and pepper

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

for 15 pieces

Knead flour, 2 eggs, 1 teaspoon of salt, cold butter in pieces, and about 3 tablespoons of cold water, first with a mixer and then briefly by hand. Chill for 30 minutes. Clean and wash the broccoli and divide it into florets. Cover and sauté in a little boiling salted water for about 3 minutes. Drain. Finely dice the onions and garlic, wash the tomatoes and cut them into wedges. Heat the oil in a pan, sauté the onions and garlic, add the tomatoes and oregano, and season. Quarter the olives and crumble the cheese. Roll out the dough in a greased roasting pan and press 2-3 cm high around the edges, prick the base several times, and sprinkle with breadcrumbs. Spread the broccoli, cheese, olives, and tomato mixture on top. For the topping, mix the quark, milk, 6 eggs, salt, and pepper, and pour over the vegetables. Bake in a preheated oven at 175 degrees (fan oven) for about 60 minutes. Allow to cool slightly before serving.