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Alpine quiche
30 m active | 1 h 40 m total
Nutrition facts per serving:
  • Energy in kcal about 1076
  • Fat about 72g
  • Carbohydrates about 51g
  • Protein about 53g
This is needed
This is needed for 4 people
  • 250 g white flour
  • 20 g mixed seeds
  • 0.5 tsp salt
  • 4 tbsp water, chilled
  • 100 g butter, cut into pieces, cold
  • 1 tbsp butter, cut into pieces
  • 400 g leek, halved, cut into thin strips
  • 200 g Salsiz sausage (e.g. Pro Montagna Grisoni), peeled, diced
  • 200 g Alpine cheese (e.g. Pro Montagna), coarsely grated
Egg mixture
  • 3 dl single cream
  • 3 egg
  • 0.5 tsp salt
  • a little pepper
  • 2 tbsp mixed seeds
  • One tart tin (approx. 30 cm in diameter), lined with baking paper
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And that's how it's done
And that's how it's done
Mix the flour, mixed seeds and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the water, mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.
Heat butter in a pan. Add the leek, sauté for approx. 5 mins. Transfer the leek to a bowl, allow to cool slightly; add the cheese and sausage, mix.
To shape the base
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, spread the filling on top.
Egg mixture
Whisk the single cream and eggs, season. Pour the mixture over the leek and sprinkle with mixed seeds.
To bake
Approx. 40 mins. on the bottom shelf of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly and serve warm.

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