Sorrel Quiche
Ingredients
- For the crust
- 250 grams Pastry flour
- 125 grams cold butter
- 1 pinch salt
- 1 egg
- For the filling
- 1 bunch Basil
- parsley
- Dill
- 8 Sorrel leaf
- 3 eggs
- 400 grams cream cheese
- 1 Tbsp lemon juice
- salt
- freshly ground peppers
- sweet ground paprika
- Pastry flour (for the work surface)
- For the garnish
- chive flower
- Salad burnet
- Borage
Preparation steps
For the crust, mix the flour and salt and make a well in the center. Cut the cold butter into small pieces to place in the well with the egg.
Combine the dough using two knives or a pastry cutter until the mixture resembles coarse meal. Knead the dough into a disc. Cover and refrigerate for 30 minutes.
For the filling, rinse the herbs and sorrel, shake dry, pluck the leaves and finely chop. Separate the eggs. Whip the egg whites until stiff. Mix together the yolks, cream cheese, herbs, sorrel and lemon juice. Fold the egg whites into the yolk mixture. Season with salt, pepper and paprika.
Roll out the dough on a lightly floured surface until just slightly larger than the tart pan. Press the dough into the pan and trim the crust. Evenly spread the filling into the crust. Bake in an oven preheated to 180°C (approximately 350°F) for about 30 minutes. Serve garnished with flowers and herbs.
