Broccoli quiche with baby spinach

main dish bake Baking piquant
Total: 55 min. | Active: 20 min.
vegetarian

Romanesco is a special, old variety of cauliflower. It originates from the region of Rome but has also been native to Switzerland since the 16th century. Aside from its delicious flavour, Romanesco also has a particularly appealing look that is even mathematically proven! Each floret looks the same as the overall head and is made up of even smaller, identical-looking florets. This phenomenon of self-similarity is known in mathematics as "fractal". Despite the maths, people tend not to expect as much from Romanesco when it comes to cooking. The pretty florets look incredibly decorative on the plate and taste fantastic steamed or in a soup.

Recommended by:
FOOBY Team

Ingredients

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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