Cauliflower broccoli pie

Name: cauliflower broccoli pie
Cook time: 25 min
Total time: 60 min
Yield: 4
Ingredients: 6 slice dough for savory pie freezer; 1 baking flour; 1 Broccoli; 150 g Bettine Blanc goat cheese 45; 4 medium sized egg; 125 ml creme fraiche; 1 mespoint salt; 45 g almond shavings bag

Quiche or savory pie with cauliflower, broccoli, soft goat's cheese and almond shavings.

Ingredients

Kitchen Stuff

1 quiche mold (Ø 26 cm)

Directions

Preheat the oven to 200 ° C.
Spread the slices of dough on the counter and let them thaw in about 10 minutes.
Clean the cauliflower and broccoli, divide them into small florets and wash them.
Cook the florets in plenty of water with salt in 3-5 minutes until al dente. Drain them in a colander.
Dust the kitchen counter with flour. Lay the slices of dough together and roll out into a lab of approx. 30 cm.
Grease the quiche mold with some oil and coated with the dough. Prick holes in the soil with a fork.
Spread the cauliflower and broccoli over it and crumble the cheese above it.
Beat the eggs with the crème fraîche with the salt and pepper. Pour the mixture into the mold.
Bake the cake in the middle of the oven for about 20 minutes. Sprinkle the almond shavings over it.
Fry the cake for about 15 minutes until golden brown and done.