Broccoli & Roquefort Quiche

Ok, so Broccoli isn't our favourite food but I do like to serve it for dinner from time to time just for a change. Here is a version that has meet family approval.

Ingredients: (6 persons)
For the filling
100 gr of cooked broccoli flowers
1 small carrot (100gr)
2 eggs
1 dl of milk
50 gr of Roquefort

For the shortcut crust (it also works with a ready-made good quality pie crust)
100 gr of wheat flour
100 gr of rice flour
100 gr of butter
½ tea spoon of herbes de Provence
½ tea spoon of salt

Preparation:
1.) Sieve the three flours, and cut up butter in a salad bowl. Add herbs and salt.
2.) Mix with your fingertips in order to obtain a sandy texture.
3.) Pour 1/2 dl of water.
4.) Knead lightly. Pick up the dough in a ball, wrap it in plastic film and allow to sit for 30 min in the refrigerator.
5.) Wash and grate the carrot.
6.) Cut the Roquefort into small cubes.
7.) In a salad bowl, whip the eggs with the milk. Salt and pepper. Add the carrots.
8.) Rollout the shortcut pastry dough and apply it in a tart dish.
9.) Spread the garnish of carrots, broccoli and diced-up Roquefort.
10.) Let cook for 30 minutes in a 180°C preheated oven.