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Broccoli quiche

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Herb scrambled eggs with tomatoes and mushrooms Pumpkin soup with sour cream
Ingredients for the dough:
  • 250 g flour
  • 1 pinch of salt
  • 100 g soft butter
  • 1 egg
  • oil for the tin 
Ingredients for the filling:
  • 3 onions
  • 500 g broccoli
  • 400 g carrots
  • 2 tbsp. neutral oil (e.g. rapeseed oil)
  • 3 tbsp. soya flour
  • 1 bunch of smooth parsley
  • 300 g low-fat yoghurt (1.8% fat)
  • 200 g sour cream
  • freshly ground nutmeg
  • salt
  • pepper
  • 6 tbsp. water
Calorific values:

Recipe for 12 portions (spring form tin with a diameter of 26 cm)

Calorific values per portion: 235 kcal/983 kJ

Knead flour, salt, butter and egg into a dough. Peel and finely chop the onion and carrots. Split the broccoli into florets. Fry the onions in oil until transparent, add the broccoli and carrots, cover and leave to cook on medium heat for approx. 15 mins. In the meantime, preheat the oven to 200°C and grease a spring form tin (26 cm diameter) with oil. Stir 6 tbsp. cold water into the soya flour and leave to soak. Spread the dough in the tin and shape a crust. Mix yoghurt, sour cream and soaked soya flour. Season with nutmeg, salt and pepper and stir in chopped parsley. Add the vegetables to the tin and pour the yoghurt and cream mixture over it. Bake in the oven for approx. 40 minutes.


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