Broccoli Quiche

Sift the flour onto the surface, press a dent in the center and pour in the egg (1), sugar and salt. Cut the butter into flakes on the edge of the flour. Chop everything with a kitchen knife until crumbly, then knead with cold hands until smooth. Wrap the dough in aluminum foil and put it in the refrigerator for 1 hour. Clean, rinse and divide the broccoli into roses. Peel the garlic clove and cut it in half. Boil salted water with the garlic clove and blanch the broccoli in it for 8 min. Take it out, put it in a sieve and drain it. Cut the smoked cabbage into strips. Grease the pan. Preheat the oven to 200 §C. Dust the surface with flour and roll out the short pastry. Spread the bottom and the edge of the pan with the pastry sheet and spread the well-drained broccoli evenly on the pastry sheet. Add the strips of cassel on top. Mix the eggs (2) with the whipped cream, fold in the cheese and season with a little salt, pepper and nutmeg. Pour the egg yolks over the filling. Bake the quiche on the broiler on the middle rack in the oven for 50 min. Bring to the table hot.

Preparation time including resting time: 1 hour 35 min. Baking time: about 50 min.

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