Vegetable quiche

Category: Side Dish


  1. Add all the ingredients for the dough to a mixing bowl and knead to a smooth dough using a food processor with the dough hook. Wrap the dough in foil and let it rest for 15 minutes.
  2. Clean and wash the broccoli, divide into florets, decant into a heat-resistant bowl and place on a rack in the steam oven. Set the steam function at 100 °C and steam the broccoli for 10 minutes.
  3. Wash the tomatoes, remove stalk and cut into quarters. Clean the mushrooms and cut in smaller pieces.
  4. Stir the cream, quark, cheese, egg and maize meal together in a bowl. Generously season to taste with the spices. Shred the steamed broccoli into smaller pieces, add to the sauce and mix together. Add tomatoes and mushrooms and fold in gently.
  5. Preheat the oven with the hot air function at 180 °C.
  6. Grease the baking tray and roll out the dough. Spread the broccoli-tomato-mushroom mixture on top of the dough, sprinkle with the chopped hazelnuts and place on a rack in the oven.
  7. Bake the quiche with the hot air function at 180 °C for about 25-30 minutes.
  8. Wash the rocket, pat dry and cut smaller.
  9. After baking, allow the quiche to cool slightly, garnish with rocket and serve.







Ingredients (for 1 metal tray - about 20 pieces):

For the dough:

200 g wholemeal spelt flour

200 g low-fat quark

80 g butter

1/2 tsp. sea salt


For the topping:

300 g broccoli

300 g cocktail tomatoes

100 g mushrooms

120 g cream

250 g low-fat quark

80 g Emmentaler, grated

1 egg

1 Tbsp maize meal

1/2 tsp sea salt

1 pinch freshly ground pepper

1 pinch coriander

40 g chopped hazelnuts

1 bundle rocket


Nutritional information:

Carbohydrates 177 g

Protein 125 g

Fat 184 g


Calories / bread units (BU):

Recipe 2,953 kcal

Serving 148 kcal

Serving 0.7 BU