200g whole wheat flour
100g cold butter
2 tablespoons of water
1 egg
1 teaspoon of salt
Stuffing
1 tablespoon of olive oil
1 medium onion, finely chopped
5 units of canned kani, drained
1 medium carrot, grated
250g broccoli florets
2 eggs
1 pot of cream cheese (150g)
1 nutmeg
1 teaspoon of cornstarch
4 tablespoons of heavy cream
To taste: salt and black pepper
1 tablespoon of chopped fresh parsley for garnish
200g whole wheat flour
100g cold butter
2 tablespoons of water
1 egg
1 teaspoon of salt
Stuffing
1 tablespoon of olive oil
1 medium onion, finely chopped
5 units of canned kani, drained
1 medium carrot, grated
250g broccoli florets
2 eggs
1 pot of cream cheese (150g)
1 nutmeg
1 teaspoon of cornstarch
4 tablespoons of heavy cream
To taste: salt and black pepper
1 tablespoon of chopped fresh parsley for garnish
Dough
In a bowl, combine the flour, butter, and water
Mix well and add the egg and salt
Work the dough until it's homogeneous and let it rest in the refrigerator for 30 minutes
Stuffing
Preheat the oven to 350°F (180°C)
In a pan, heat the olive oil, sauté the onion, then add the kani, carrot, and broccoli
Cook for three minutes and let cool
In a blender, beat the eggs, cream cheese, nutmeg, cornstarch, heavy cream, salt, and black pepper
Assembly
Using a rolling pin, roll out the dough and place it in a 25cm quiche dish
Bake for 10 minutes
Remove from the oven and top with the stuffing mixture
Dust with parsley and return to the oven for about 25 minutes or until golden brown.
