Broccoli quiche with tomatoes

Name: broccoli quiche with tomatoes
Cook time: 20 min
Total time: 60 min
Yield: 4
Ingredients: 150 g oatmeal; 95 g unroasted hazelnuts; 3 el dried tarragon; 2 medium sized egg; tl salt; 5 el extra virgin olive oil; 600 g Broccoli; 1 avocado; 100 g soft goat cheese in slices; 250 g cherry tomatoes on the branch

A healthy quiche with broccoli and a bottom of oatmeal, hazelnuts, tarragon and eggs.

Ingredients

Kitchen Stuff

1 food processor
1 baking paper
1 rolling pin
1 quiche mold with loose bottom (Ø 28 cm)
1 oven dish

Directions

Preheat the oven to 200 ˚C.
Grind the oatmeal and hazelnuts in the food processor.
Add the tarragon, eggs, salt and olive oil and mix into a light sticky dough. Form a ball from the dough.
Place the dough on a sheet of baking paper and roll out with a rolling pin into a piece that is slightly larger than the quiche shape.
Grease the quiche mold with some oil and coat the baking tin with the dough. Press the edges. Bake 10 minutes in the middle of the oven.
Meanwhile, divide the broccoli into florets. Cut the stem into slices. Boil the florets and steal 5 min. Drain and rinse under cold running water.
In the meantime cut the avocado in half, remove the kernel and scoop out the peel with a spoon.
Put the broccoli, avocado, goat cheese and tarragon in the food processor and grind to a smooth puree. Season with salt and pepper.
Spoon it in the quiche form and fry the quiche for 25 minutes in the middle of the oven. Cover the quiche halfway with aluminum foil if it gets too dark.
In the meantime, halve the to and place them with the cutting edge upwards in an oven dish.
Drizzle with olive oil and season with salt. Put the to with the quiche in the oven and bake for 20 minutes.
Take the quiche out of the oven. Set the oven to grill mode and grill the to 5 minutes in the oven.
Divide the to about the quiche and serve. Yummy! .