Broccoli Quiche Lorraine

Before adding the filling, bake the pie crust for about 15 min in the oven. This will let the dough bake well with a large amount of liquid dressing.

Ingredients

• Yeast-based flaky dough - 500 g
• Frozen broccoli- 250 g
• Cream - 200 ml
• Milk - 100 ml
• Eggs - 2
• Cheese - 70 g
• Salt - to taste
• Pepper - to taste
• Powdered garlic - to taste

Directions

1. Thaw the yeast-based flaky dough by Rud™ and place it on the baking paper. Place the baking paper with the dough in the mold 26-28 cm in diameter. Press the dough around the edges firmly and prick it.
2. Use scissors to trim any dough hanging over the edge.
3. Boil the broccoli for four minutes. Do not put the lid on for the broccoli to retain its bright green color. Place the broccoli into a strainer and let the water drip out.
4. Prepare the dressing. Whisk cream, milk, eggs, salt, and spices. Add grated cheese and mix well.
5. Pour the dressing into the form with the dough. Put the broccoli on top. Add some feta cheese if you wish.
6. The filling will rise as the pie bakes, so ensure there is at least a 1.5 cm distance between the dressing and the edges of the pie crust.
7. Heat the oven to 180 °C and bake the pie for 40 minutes.
8. A fragrant Broccoli and Cheese Quiche Lorraine is ready. Take it out of the oven and serve warm!