Vegetable Quiche

Preparation Time: 15 minutes
Cooking Time: 50 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 7

A savory vegetable pie that can be served as a warm appetizer, snack, or a standalone dish with a bowl of salad.

Sift the flour into a food processor. Add salt and cold butter cut into cubes. Pour in cold water and mix the dough in short intervals, then turn it out onto a surface and quickly knead it.
Roll out the dough to 0.5 cm thickness and transfer it to a greased and floured baking dish, gently pressing it against the bottom with your fingers. Prick the dough in several places with a fork and place it in the freezer for 5 minutes.
Remove the baking dish with the dough from the freezer, line the dough with baking paper and baking beans, and bake it in a preheated oven at 210°C for 10 minutes.
Remove the baking beans and paper, brush the dough with egg white, and bake it in the preheated oven for another 10 minutes.
Prepare the filling. In a bowl, mix sour cream, egg yolks, and grated Parmesan. Wash the broccoli and cut it into small florets.
Sauté minced garlic in hot oil. Add arugula and stir until wilted, then transfer it to a paper towel to drain. Slice olives and sun-dried tomatoes into strips, and crumble the feta cheese. Mix the ingredients into the egg mixture and season the filling with salt and pepper to taste.
Pour the filling onto the pre-baked dough. Place the baking dish in the oven preheated to 200°C and bake the quiche until the top is golden brown and set.