Recipe update from 2016, with new pictures and slightly changed recipe.Summery broccoli quiche with shortcrust pastry and sliced almonds. Ideal for a picnic. Tastes warm and cold.
Course broccoli, Quiche
Cuisine main dishes
Keyword easy recipe
Prep Time 20minutes
Cook Time 45minutes
Total Time 1hour5minutes
1tbspof cold water
sliced almonds - handful
Tart / quiche pan 20 cm
Put all the ingredients for the dough in a blender and make them into a dough or put them in a bowl and quickly knead with your hands into a dough.
Line the tart pan with the dough and chill.
Preheat the oven to 180 ° C.
Finely chop the onions and garlic and fry in a pan with olive oil.
Mix the eggs with milk and cream and add the onions. Salt and pepper.
Blanch the broccoli and then drain well, if necessary, remove the remaining water in the salad spinner.
Take the dough out of the fridge and prick the bottom several times with a fork.
Add the egg mass and top with the broccoli. Sprinkle with sliced almonds.
Bake in the oven for 40-50 minutes until golden brown. Serve warm or chilled.
200 g silken tofu, 1 tbsp yeast flakes, 1 tsp cornstarch, salt, pepper, 1/4 tsp turmeric, 20 ml soy milk, 30 g vegan cheese, grated.Put in a blender and stir until creamy. Continue processing as described above.(I haven´t tried it out yet, let me know I you try it) Thank you xx