Broccoli-goat cheese quiche

Name: broccoli-goat cheese quiche
Cook time: 20 min
Total time: 60 min
Yield: 6
Cuisine: French
Ingredients: 50 g unsalted butter; 6 slice Allinson wholemeal bread; 95 g unroasted hazelnuts; 20 g fresh flat parsley tray; 5 medium sized egg; 2 Red onion; 600 g Broccoli; 2 el traditional olive oil; 125 ml fresh cream; 200 g soft goat cheese; 2 tl dried rosemary

Hearty cake with brocolli, goat's cheese, rosemary and hazelnuts.

Ingredients

Kitchen Stuff

1 food processor
1 quiche mold (Ø 26 cm)

Directions

Preheat the oven to 220 ° C.
Melt the butter.
Grind the bread, nuts and parsley leaves in the food processor.
Add the egg and the melted butter and mix briefly in the food processor. Cover the entire quiche form with the mixture and bake for about 10 minutes in the oven.
Meanwhile, cut the onions into half rings and the broccoli into florets.
Heat the oil in a frying pan and fry the onion for 2 minutes.
Boil the broccoli for 4 minutes. Drain, rinse under cold running water and let drain. Spoon the broccoli into the quiche mold.
Mix the cream with the eggs in a bowl. Crumble the cheese above it.
Add the rosemary, the onion with the oil, pepper and salt. Pour over the broccoli.
Fry the quiche in the oven for about 30 minutes until done. Cover the quiche halfway through the baking time with aluminum foil if it gets too dark.
Bon appétit! .