Broccoli and smoked provola quiche

Ingredients

For 1 serving

• Shortcrust pastry50 g
• Broccoli150 g
• Provola30 g
• Eggs1
• Reduced-fat milk60 ml
• Garlic1 clove
• Cayenne pepper1 pinch
• Saltto taste

Contains: gluten, lactose, eggs,

In season: October – March

Method

1. Preheat the oven to 180 °C (conventional) and put a small pan of water on to boil. Break the broccoli into small florets and rinse them.
2. When the water boils, salt it and cook the florets for 4 minutes, until tender but still bright green; drain.
3. Heat a frying pan over medium heat with the crushed garlic clove and a spoonful of the cooking water, add the broccoli and sauté for 2 minutes, until dry; remove the garlic.
4. Line a 12 cm tin with the shortcrust pastry, trim the edges and prick the base with a fork. Cut the provola into roughly 1 cm cubes.
5. Beat the egg with the milk, a pinch of salt and the chilli powder.
6. Spread the broccoli and provola in the pastry case, pour in the custard and bake at 180 °C for 25 minutes, until the filling is set and the pastry golden. Let it cool for 5 minutes before unmoulding.