Puff pastry quiche with broccoli, cheese and honey

Ingredients for 4 servings:

• 500 g broccoli
• 1 stalk(s) leek
• 1 pack of puff pastry from the refrigerated section
• 200 ml cream
• 2 m.-sized eggs
• 2 cloves garlic
• 1 pinch of nutmeg
• 200g Camembert(s)
• 50 g feta cheese made from cow’s milk
• 1 tsp honey, liquid
• Butter or margarine for the mold
• Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Roll out the puff pastry into a round, which will later be placed in a 26cm springform pan. Let it rest for 10 minutes, while preheating the oven to 180°C fan/gas mark 2. Wash the vegetables. Cut the broccoli into small florets and slice the leek into medium-thick slices. Bring a little salted water to a boil in a pot and simmer the vegetables gently over medium heat for about 5 minutes. While the vegetables are cooking, lightly grease the springform pan with butter or margarine and sprinkle with a little cold water. Add the puff pastry. Drain the vegetables, let them drain, and place them on the pastry. Slice the Camembert and arrange them evenly on top of the vegetables. In a bowl, crush the garlic cloves, add the nutmeg, crack in the eggs, and whisk everything together with the cream. Spread the contents evenly over the cheese and vegetables. Place the pan in the preheated oven and bake the quiche on the middle rack for about 40 minutes. About 10 minutes before the end of the baking time, briefly remove the springform pan and spread the crumbled feta evenly over the quiche. Return the pan to the oven and bake until the pastry is golden brown. Let it cool slightly and drizzle the honey in lines over the quiche, making sure the feta and honey are coated. Enjoy!