Ingredients (6 portions):

Quiche dough:

• 120 g fine wheat flour
• 120 g flour, plain
• 120 g cold butter, diced
• 100 ml cold water
• 1 tsp salt

Topping:

• 1 head of broccoli
• 4 cloves of garlic
• 160 g curd cheese, strained
• 160 g sour cream
• 4 eggs
• 2 tsp cornflour
• 120 g mountain cheese
• salt, pepper, thyme,
• turmeric
• 2 tbsp rapeseed oil for sautéing

Basil dip:

• 120 g skyr
• basil and herbs of your choice
• of your choice
• a squeeze of lemon juice
• salt, pepper

Preparation:
To make the quiche dough, knead all the ingredients together, roll out to a thickness of approx. 5 mm, place in a suitably greased tin and prick with a fork. Then bake the pastry in a preheated oven at 180 °C (fan oven) for approx. 10 minutes without topping. Remove the broccoli florets, peel the stalks and cut into thin slices. Sauté both in oil until al dente, finely chop the garlic, add and season to taste. Spread the broccoli evenly over the pastry. For the topping, mix together the curd cheese, sour cream, eggs, cornflour and spices. Pour the mixture onto the quiche dough. Sprinkle with grated mountain cheese and bake at approx. 175 °C (top/bottom heat) for approx. 40 minutes.
For the basil dip, finely chop all the herbs and mix with the skyr. Finally, season to taste with a squeeze of lemon juice, salt and pepper.

Tip:
Instead of broccoli, try variations with mushrooms, courgettes, aubergines or other summer vegetables to suit your taste.