Broccoli and sun dried tomato quiche
Separate the broccoli into sprouts and cook in a saucepan of salted boiling water for about 3 or 4 minutes. Drain and put aside to cool.
Cut the onion into small cubes and fry it in a pan with oil. Put to one side.
Beat 3 eggs and mix with the cooking cream in a bowl. Add a bit of salt and a pinch of nutmeg. Add to this mixture the onion, stir and then add the broccoli and sun dried tomatoes. Put to one side.
Preheat oven to 200 ° C. With the sheet of short pastry line the bottom of a round baking tin and prick with a fork. Add the mixture to the mould and cover with grated cheese. Bake for about 35 minutes.