Vegetarian broccoli and corn quiche

Ingredients for 1 servings:

• 250 g flour
• 50 g margarine
• 1 tsp salt
• 50 ml water
• 450 g broccoli, frozen, thawed
• 1 can of corn
• 2 garlic cloves
• 1 large onion(s)
• 3 eggs
• 150 ml cream
• 100 g sour cream
• 200 g cream cheese, natural
• 8 tomatoes, dried, in oil
• 1 tbsp thyme
• 1 tsp pepper
• ½ tsp nutmeg, grated

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 35 minutes

Knead the flour with the butter, a pinch of salt, and the water into a smooth dough. Cover and chill for about 30 minutes. Peel and finely dice the onions and garlic cloves. Pat the sun-dried tomatoes dry and cut into small cubes. Whisk together the eggs, cream, sour cream, and cream cheese. Add the spices and herbs. Preheat the oven to 200 degrees Celsius. Meanwhile, roll out the dough to about 3 cm thick. Line a greased springform pan or quiche dish with it. Pull the dough up slightly at the edges. The sides can, but do not have to, be completely covered with dough. Spread the vegetables on the dough base and pour the egg mixture over them. Bake for about 35 minutes. Serve with fresh herb quark or yogurt sauce. Tip: This quiche also tastes good cold and is suitable for a buffet or picnic, for example.