There are so many different varieties here all over the country. I bought some Bratwurst with coarse meat filling, so I can push out pieces of it to form little meatballs. I will saute them in a pan to get some colour on them and they will go in my quiche.
I could have eaten Bratwurst with Broccoli the traditional way, but I am fond of quiches, so I packed everything together with some creamy goat cheese and voila, I had a quiche.
250 g flour
|1/2 tsp salt|
|125 g butter|
|a bit water|
Bring it all together and form a ball, do not overwork it. Stick it in the fridge for 30 min covered in cling film.
Roll it out on a floured surface and make it big enough to cover the sides of your tarte form ( I used a 28 cm form)
Butter it and place baking paper inside, that makes it easier to get it out later.
Prick the dough with a fork a couple of times.
Use a second sheet of baking paper roughly the size of the form and place it on the dough, fill with ceramic beans or regular beans, lentil or chickpeas.
Bake at 190 C for 10 minutes. That prevents from getting a soggy bottom! Take out the paper with the beans and start filling.
recipe for the filling:
200 g fresh coarse Bratwurst
250 g tender stem broccoli
2 tbsp parsley
50 g creamy herb goat cheese
60 g Hard cheese like Bergkäse
200 ml double cream
50 ml whole milk
1/2 bunch chopped chives
salt and pepper
When your dough is resting in the fridge, cut the casing of the sausages lengthwise and press out the sausage meat. Roll it into 1 inch balls. In a frying pan with a little oil, give them 5 minutes to get color all around. Set aside.
Wash the broccoli and cut the stems into 2 pieces. Use a pot with boiling salted water and put the broccoli in for 3 -4 minutes, drain and cool down in ice water.
Make the Royal mixture:
Mix eggs with cream and milk and put all the seasoning in depending on your taste. Make sure it is a bit over seasoned!
Add the chives and half of the grated hard cheese.
Fill the quiche first with the broccoli and set the sausage balls on top. Use a teaspoon and blob some goat cheese on top. Add the parsley.
Back into the oven at 190 C and pour the Royal mix over it so it wont splash all over the place.
Bake for 45-50 minutes.
Let it cool down outside the oven for 15 minutes, then cut and serve.
It can be eaten cold or reheated the next day.