VEGETABLE QUICHE

Name: VEGETABLE QUICHE
Yield: 4 servings
Ingredients: 1 pinch salt; 180 g wholemeal spelt flour; 20 g ground almonds; 200 g leaf spinach; 0.25 bar leek; 20 g sunflower seeds; 125 g sweet potatoes; 0.25 teaspoon coriander; 0.25 teaspoon cumin; 1 teaspoon turmeric; 1 pinch black pepper; 1 pinch nutmeg; 1 null garlic; null some ginger (fresh); 1 tablespoon basil; 200 ml milk; 120 g feta; 5 tablespoon olive oil; 150 g quark; 3 null eggs

Servings

4 Persons

Difficulty

Hard

Ingredients

For the quiche
1 pinch salt
180 g wholemeal spelt flour
20 g ground almonds
200 g leaf spinach
0.25 bar leek
20 g sunflower seeds
125 g sweet potatoes
0.25 teaspoon coriander
0.25 teaspoon cumin
1 teaspoon turmeric
1 pinch black pepper
1 pinch nutmeg
1 garlic
Some ginger (fresh)
1 tablespoon basil
200 ml milk
120 g feta
5 tablespoon olive oil
150 g quark
3 eggs

Preparation

Mix together 3 tablespoons of olive oil, 100 g of quark and 1 egg. Add salt, flour and ground almonds and knead all the ingredients into a dough. Then wrap in cling film and leave to rest in the fridge for approx. 1 hour.

Wash and dry the spinach. Wash the leeks, remove the roots, cut into fine strips and wash.

Heat a pan without oil over medium to high heat and roast the sunflower seeds for approx. 2-3 minutes.

Peel the sweet potatoes and cut them into slices. In a bowl, season the sweet potatoes with 2 tablespoons of olive oil, coriander, cumin, turmeric, cinnamon, pepper, nutmeg and salt. Place on a baking tray. Preheat the oven to 175°C (top/bottom heat).

After resting, knead the dough again briefly and roll out. Grease a tart tin (28 cm diameter) and line with the rolled-out dough, pressing the edges firmly down. Cover the surface of the dough with baking paper.

Place the tart tin with the rolled-out and weighted pastry on the rack in the oven and place the baking tray with the sweet potatoes in the lower third of the oven. Bake both for approx. 25 minutes.

In the meantime, prepare the Royale. Peel and finely chop the garlic. Peel and finely grate the ginger. In a bowl, mix together the milk, 2 eggs, 50 g quark, salt, pepper, nutmeg, ginger, garlic and basil.

Remove the tart base and sweet potatoes from the oven. Carefully remove the baking paper. Place the sweet potatoes on the tart base, crumble the feta over the top, add the spinach, sunflower seeds and leek, and pour the Royale over everything.

Reduce the oven temperature to 160 °C and bake the quiche for approx. 30–35 minutes.