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Cheese quiche with herbs and egg
30 m active | 1 h 35 m total
Nutrition facts per serving:
  • Energy in kcal about 785
  • Fat about 52g
  • Carbohydrates about 42g
  • Protein about 35g
This is needed
This is needed for 4 people
Pastry dough
  • 0.5 tsp salt
  • 200 g white flour
  • 75 g butter, cut into pieces, cold
  • 50 g grated Gruyère
  • 0.75 dl water
  • 2 tbsp durum wheat semolina
  • 3 egg
  • 1 dl single cream
  • 200 g plain cottage cheese
  • 1 bunch wild garlic, finely chopped
  • 0.5 tsp salt
  • 100 g grated Gruyère
To bake
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 pinch salt
  • a little pepper
  • 4 hard-boiled eggs, peeled, cut in half
  • 50 g baby lettuce
  • 0.5 bunch dill, torn into pieces
  • 0.5 bunch flat-leaf parsley, torn into pieces
  • One tart tin (approx. 28 cm in diameter)
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And that's how it's done
And that's how it's done
Pastry dough
Mix the flour and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Mix in the cheese, pour in the water, mix quickly to form a soft dough (do not knead), cover and chill for approx. 30 mins.
Roll out the dough into a circle (approx. 32 cm in diameter) between two sheets of baking paper, transfer to a baking tin along with the bottom sheet of baking paper. Prick the base firmly with a fork, sprinkle with semolina. Mix the eggs with all the other ingredients up to and including the salt, spread over the pastry base.
To bake
Approx. 35 mins. on the bottom shelf of an oven preheated to 220°C. Remove, allow to cool slightly. Combine the lemon juice and oil, season. Spread the eggs, lettuce and herbs on top of the lukewarm quiche. Drizzle the dressing on top.

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