Wild garlic quiche
This wild garlic quiche is the perfect recipe for spring: spicy, vegetarian and sooo delicious! It will quickly win you over!
INGREDIENTS
FOR THE DOUGH
250 g flour (type 405)
1 pinch of white pepper
1 pinch of paprika powder (sweet)
¼ tsp salt
125 g cold butter
3 tbsp water
FOR THE FILLING
2 red onions
1 tsp oil
1 bunch of wild garlic (1 bunch = 60 g)
200 g grated Emmental cheese
10 cherry tomatoes
FOR THE GLAZE
3 eggs (size M)
100 g cream
100 g sour cream
1 pinch of salt
1 pinch of black pepper
1 pinch of paprika powder (sweet)
ALSO
a little butter for the mold
a little flour for the mold
PREPARATION
1. For the dough, mix the flour with the spices in a bowl. Cut the cold butter into small cubes and mix with the flour mix. Rub between your hands until a sandy mass is formed.
2. Knead in the water and knead everything into a smooth dough. Wrap the dough in cling film and chill for 30 minutes. Grease a quiche dish (Ø 26 cm) with a little butter and dust with flour.
3. Put the dough in the quiche dish and press it into the dish. Cut off the excess dough. For the filling, peel the red onions, halve them and cut into thin strips. Heat oil in a pan and sauté the onion strips over medium heat until translucent.
4. Wash and dry the wild garlic, cut into thin strips. Mix the grated cheese with the sautéed onions and the wild garlic strips, place on the dough base. Preheat the oven to 180 degrees top and bottom heat (fan oven 160 degrees).
5. For the topping, beat the eggs, stir with the cream and sour cream until smooth, season and pour over the mixture in the quiche dish. Wash and dry the cocktail tomatoes, halve them.
6. Spread the tomato halves all around the wild garlic filling with the flesh side up and press them lightly into the filling. Bake the wild garlic quiche for 45 minutes. Allow the quiche to cool briefly and serve warm. The quiche makes about 10 pieces. Enjoy!
