Instructions

1. Mix the eggs, cottage cheese, grated parmesan, and sour cream.
2. Wash the broccoli and cut into roses. Cut the carrots into cubes.
3. Add to the bowl with the eggs. Add the cube-sliced ham. Season with salt and pepper. Set 8 small broccoli roses in a bowl and season them with 1 tbsp olive oil.
4. Roll out the puffer dough thinly and cut into small rectangles the size of an L-shaped lunchbox lid.
5. Arrange the rectangles in a tray covered with baking paper. From the remaining dough, cut strips to glue along the edges of the rectangles to make a board.
6. Distribute the stuffing in the rectangles. Arrange the reserved broccoli on top, which you set aside earlier.
7. Grease the board with the whisked yolk with 1 tbsp water and sprinkle the board with a mix of seeds. Place the tray in a preheated oven to 210 °C for 20 minutes.

• Servings : 4
• Ready in : 30 Minutes
• Course : Lunchbox Menus, Main courses
• Recipe Type : beef, Finger foods, Left overs-great overs, Lunchbox Menu for school, LunchBox Menu for workers, recipes for winter
• Ingredient : Broccoli, Carrots, Crème fraîche, Egg yolks, Eggs, Ground black pepper, Ham, Parmesan cheese, Puff pastry, Quiche, Salt