quiche with cauliflower, broccoli and cervelate

Put a layer of water of about 10 cm in a large pan.
Add the potatoes, broccoli and cauliflower to the pan.
Bring to the boil and let it boil for 18 minutes (or until the potatoes are done. You can easily check this by pricking the potatoes with a fork. When you will feel no resistance they are done).
Drain the potatoes, cauliflower and broccoli and put everything back in the pan.
Bring the milk to the boil and pour into the pan with the potatoes.
Add the mustard and cumin cheese and mash the potatoes and vegetables. Mix everything well together.

Preheat the oven to 200 degrees Celsius.
Grease a quiche dish with the oil.
Divide the slices of savory pie dough over the side and bottom of the quiche form. Prick a few holes in the bottom with a fork so that any air can escape.
Sprinkle the breadcrumbs over the bottom (that absorbs moisture which may be released).
Beat the eggs and mix them, together with the cervelate, in the stew.
Spoon the stew filling into the quiche.
Put in the oven and bake for 30 to 40 minutes (30 minutes when everything is still warm, 40 minutes when you have prepared the quiche in advance and everything comes out of the refrigerator.)