Carrot and Broccoli Quiche
·Mix the dry ingredients
Combine the oat flakes with the flour and add a pinch of salt.
Melt the butter
Let the butter melt until soft to liquid, then pour it over the flour and oat flake mixture.
Add the milk
Pour in 50 ml of room-temperature milk and knead for about 4 minutes. If the dough feels too stiff, add the rest of the milk.
Line the tin with the dough
Grease a pie tin (mine is round, 30 cm in diameter) with olive oil, roll out the dough on a floured board and line the tin with it. You can also just press the dough into the tin with your hands – whichever you prefer.
Prepare the broccoli
Cut half a head of broccoli into small florets. Drop them into boiling salted water for 2 minutes, then drain and rinse under cold water.
Whisk the eggs
Crack the eggs into a large bowl and whisk them by hand with the milk. Season with salt and pepper.
Grate the carrot
Add the grated carrot and the broccoli florets, and stir everything together again.
Bake
Pour the mixture over the dough and place in a preheated oven at 200 °C. After 10 minutes of baking, take the quiche out, sprinkle over the crumbled blue cheese or gorgonzola, and return it to the oven.
Finish baking
Bake for a further 10 minutes or so at 200 °C. The total baking time is therefore 20–25 minutes. The quiche is done once the eggs have set and the filling is no longer runny.
