Quiche with broad beans and feta cheese

Roll out the dough and place it with baking paper in a pie dish. Place another baking paper on the dough and fill it with baking beads, dry peas, or rice and bake for 20 min at 190°C. Let cool and remove.

Meanwhile, finely chop the broad beans, and blanch them for 3 min in boiling water. Drain the broad beans well, pat them dry with kitchen paper, and distribute them in the quiche.

Mix the eggs, sour cream, cream, and spices together. Pour over the broad beans.

Crumble the feta and sprinkle with finely chopped spring onion.

Bake for 30 min at 190°C.

Eat warm or take it with you in your lunchbox. ☺