Chop the flour with a knife or in a blender with chilled butter until crumbs. Add lemon juice, egg and salt, mix, put your hand in a ball, knead the dough and wrapped in a film, put it in the refrigerator
Preparing the stuffing.
Parsed into small florets broccoli (I had frozen)
Finely chop the ham and onions.
Cut Adyghe cheese into small cubes.
Beat eggs in a bowl.
Add sour cream and milk.
Because soft cheese quite bland, add a spice with soy sauce and black pepper.
Stir without whipping and add cheese, ham, onion, garlic through the press and broccoli.
Form (20 cm) grease with butter, roll the dough into a layer between two sheets of baking paper, transfer to the form and remove excess with a rolling pin.
Put the filling. Bake at 180C for about an hour.
Let the quiche cool down a little before you cut it, otherwise the filling will not keep the shape.