Broccoli quiche with baby spinach
Ingredients
- Pastry dough
- 1 pastry dough, rolled into a circle (approx. 32 cm in diameter)
- Filling
- 600 g Romanesco broccoli, cut into florets
- 150 g baby spinach
- 50 g pine nuts, toasted
- Egg mixture
- 0.5 lemons, use grated zest only
- 2.5 dl cream
- 3 eggs
- 1.5 tsp salt
- a little pepper
- Utensils
- One quiche tin (approx. 30 cm in diameter)
Total time: 55m
Preparation Time: 20m
Servings
For
4 people
Nutritional Information
Contains 334 Kcal, 9g Protein, 18g Carbohydrates, 24g Fat
Ingredients
- Pastry dough
- 1 pastry dough, rolled into a circle (approx. 32 cm in diameter)
- Filling
- 600 g Romanesco broccoli, cut into florets
- 150 g baby spinach
- 50 g pine nuts, toasted
- Egg mixture
- 0.5 lemons, use grated zest only
- 2.5 dl cream
- 3 eggs
- 1.5 tsp salt
- a little pepper
- Utensils
- One quiche tin (approx. 30 cm in diameter)
Instructions
-
Pastry dough
Roll out the dough and place in a tin (approx. 30 cm Ø) lined with baking paper. Shape the edges of the dough into a wavy design, prick the base with a fork. -
Filling
Spread the broccoli, baby spinach and pine nuts over the base. Bake for approx. 15 mins. on the bottom shelf of an oven preheated to 220°C. -
Egg mixture
Combine the cream, eggs and lemon zest, season. Remove the quiche from the oven, add the egg mixture and bake for a further 20 mins.
