Broccoli, Cauliflower, Tomato, and Culinary Thyme Essential Oil Quiche

For puff pastry: thaw, roll out thinly, transfer to a lined baking dish, top with parchment paper, weigh down with baking weights, and blind bake for 10 minutes at 180°C (350°F).

For shortcrust pastry: combine flour, egg yolk, sour cream, butter, and salt, knead for 5 minutes, and chill in the refrigerator for 20 minutes. Press into a fluted tart pan with edges, top with parchment and weights, and blind bake for 10 minutes at 180°C (350°F).

For the filling: thaw the broccoli and cauliflower under warm water, squeeze out excess moisture, and chop into large pieces. Cut the tomato into large wedges.

In a large bowl, whisk together the eggs, heavy cream or sour cream, salt and pepper, essential oil, grated cheese, and vegetables, mixing well.

Pour the filling into the pre-baked crust and bake for 30–40 minutes at 180°C (350°F) until golden brown.