Puff pastry quiche with broccoli and Camembert

Ingredients for 6 servings:

• 1 pack of puff pastry from the refrigerated section
• 600 g broccoli, cauliflower, chard or spinach
• 200g Camembert(s)
• 200 ml cream
• 1 pinch of nutmeg
• 2 eggs
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

vegetarian and alkaline

Preheat the oven to 180°C fan/convection oven. Line a springform pan with puff pastry. Wash the broccoli and cut into florets. Bring a pot of water to a boil, add the broccoli, and cook for about 5 minutes over medium heat. Drain in a sieve, let it drain, and spread it over the pastry. Cut the cheese into thin slices and arrange them decoratively on top of the broccoli. Whisk the cream with the eggs and spices and pour over the broccoli and cheese. Then bake on the middle rack for about 40-45 minutes until golden brown. Serve with an alkaline salad with lemon dressing. Tips: If you like, you can substitute the broccoli with other vegetables (e.g., fresh leaf spinach (but only 1 kg), chard, or cauliflower). If you don’t like Camembert, you can also use feta cheese; this will give the quiche a completely different flavor while still maintaining a strong alkaline flavor.