for 4 person

Pastry dough

1	pastry dough, rolled into a circle (approx. 32 cm Ø)

Filling

600 g	Romanesco broccoli, cut into florets
150 g	baby spinach
50 g	pine nuts, roasted

Egg mixture

2 ½ dl	cream
3	eggs
½	lemon *-*
1 ½ tsp	salt
a little	pepper

How it's done

Pastry dough

Roll out the dough and place in a tin (approx. 30 cm Ø) lined with baking paper. Shape the edges of the dough into a wavy design, prick the base with a fork.

Filling

Spread the broccoli, baby spinach and pine nuts over the base.

Bake for approx. 15 mins. on the bottom shelf of an oven preheated to 220°C.

Egg mixture

Combine the cream, eggs and lemon zest, season. Remove the quiche from the oven, add the egg mixture and bake for a further 20 mins.

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