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Quiche with broccoli and tomatoes

Quiche with broccoli and tomatoes, Prescriptions, Any category, Any kitchen, European cuisine, Pastries and desserts, Kish

Ingredients portion 8

Chicken egg 5 pieces

Cheese 150g

Wheat flour 200 g

Butter 100 g

Water 2 tablespoons

Salt to taste

Tomatoes 400 g

Broccoli cabbage 350 g

Provence herbs to taste

Natural yoghurt 250 g

Milk 50ml

Nutmeg pinch

Cooking instructions 1 hour

1 Peel the tomatoes from their skins and seeds and cut into small pieces. Wash the broccoli and cut into segments. Grate the cheese on a grater.

2 Sieve the flour, knead with the butter and a pinch of salt until crumbly. Add the egg and ice water and knead quickly but thoroughly. Roll out the dough, put it into a mould and prick it with a fork.

3 In a bowl, mix together half the cheese, yoghurt, milk and eggs. Season, mix until smooth.

4 Place the broccoli and tomatoes in the mould with the prepared crust, pour over the egg-milk mixture and bake at 180 degrees for 30 minutes.

5 Take the cake out, sprinkle with the remaining cheese and herbs and bake for another 10 minutes.

READ
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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .
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