Start with the crust. In a mixing bowl, sift 2 cups of all-purpose flour. Now, tip 5 oz of cold unsalted butter (135 gr) into the flour. Rub them together until the mixture looks like breadcrumbs. Then add 1 egg yolk (keep the egg white for the filling). Mix gently with hand until all ingredients homogenize. Shape a ball of dough and send it to the refrigerator for about an hour.
Take the dough and arrange it between 2 pieces of parchment paper. Roll out the pastry to ⅛ inch (0,3-0,4 cm) thickness. Place it carefully in a springform pan and prick it with a fork.
Baked it for 10-12 minutes in the preheated oven at 400°F( 200°C). Then lower the temperature at 375°F( 180°C) and bake for 5 more minutes.
Preheat over medium heat previously greased with some olive oil skillet. Divide ½ of one medium size broccoli into small inflorescences. Arrange them on a frying pan on a half side of your skillet. Clean and cut then one bell pepper in medium-size cubes. Add them to the other side of the skillet. Stew them for about 5-7 minutes.
Meanwhile, stew on low heat one medium chopped onion until translucent.
In the meantime, in a bowl beat together 5 egg (plus one egg white, remaining from the crust) with 3 tbsp of sour cream, seasoned with salt and ground black pepper. In the end, pour ⅓ cup grated hard cheese and mix again.
Once your quiche crust is prebaked, evenly spread the vegetables over the base. Then top them generously with small pieces of Gorgonzola cheese. Now, pour the egg mixture on top. Bake at 375°F( 180°C) for 45 minutes or until lightly brown color.
Just try this Vegetarian Creamy Broccoli Quiche!