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Ingredients
Quiche with Wild Garlic and Cherry Tomatoes
- For the pastry
- Dough (quiche pan, 28-30 cm in diameter)
- 250 grams Pastry flour
- 125 grams cold butter
- 1 pinch salt
- 1 egg
- For the topping
- 125 grams fresh Wild garlic leaf
- 1 bunch Chives
- 1 Red Bell pepper
- 500 grams Quark
- 3 eggs
- 150 grams Whipped cream
- 1 tsp lemon juice
- 1 Tbsp Semolina flour
- salt
- freshly ground peppers
- 6 Cherry tomatoes
For the pastry: Pile flour on the work surface, mix with salt and make a well the center. Cut cold butter into small pieces and arrange around the well. Add an egg to the well and chop all ingredients with a knife until crumbly.
Quickly knead into a smooth pastry, shape into a ball and wrap in plastic wrap. Refrigerate for 30 minutes.
For the topping: Rinse wild garlic and chives, shake dry and chop finely. Rinse and quarter bell pepper, remove seeds and ribs and dice finely.
Whisk quark with eggs, sour cream, lemon juice, herbs, pepper and flour, season with salt and pepper.
Roll out pastry between two layers of plastic wrap and line greased quiche pan with it, making an edge all around. Prick with a fork several times and bake in preheated oven at 180°C (approximately 350°F) for about 12 minutes. Remove from the oven and spread with the cream. Top with halved cherry tomatoes and bake for 40 minutes more. Remove from the oven and serve cold or warm.
(Percentage of daily recommendation)
| Calorie | 812 cal. | (39 %) | ||
| Protein | 25.14 g | (26 %) | ||
| Fat | 50.68 g | (44 %) | ||
| Carbohydrates | 60.36 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.96 g | (3 %) |