Ingredients
- For the quiche dough:100 g soft butter50 ml dried potato fiber150 ml almond flour1 ½ tbsp psyllium seeds½ tsp salt2 eggs (size: L).For the vegetable filling:½ head of broccoli2 carrots1 onion or 1 leek or 2 spring onions2 tomatoes1 tbsp olive oila little fresh thymea little fresh rosemarysome fresh sage3 eggs200 ml yoghurt, natural (lactose-free)a little salt and peppera little nutmeg
Instructions
1. Preheat the oven to 200°C.
2. Mix the butter, dried potato fiber, almond flour, psyllium seeds and salt. Beat the eggs briefly and add them. The dough should be "elastic".
3. Put the dough into a mould about 20 cm in diameter and refrigerate for 30 minutes.
4. Cut the broccoli and carrots into cubes and the leeks and tomatoes into thin slices. Finely chop the fresh herbs. Beat the eggs well. Add the yoghurt, salt, pepper and nutmeg and mix.
5. Sauté the broccoli, carrots and leeks briefly in olive oil (3-5 minutes). Add the fresh herbs.
6. Pre-bake the pastry in the dish for 5 minutes.
7. Put the vegetable mixture (without the tomatoes) on the pre-baked pastry, then spread the tomatoes nicely on top and pour the egg mixture on top.
8. Bake the quiche for another 20 minutes.
