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Autumn quiche
45 m active | 2 h 35 m total
Nutrition facts per serving:
  • Energy in kcal about 886
  • Fat about 54g
  • Carbohydrates about 58g
  • Protein about 37g
This is needed
This is needed for 4 people
Pastry dough
  • 0.5 tsp salt
  • 80 g butter, cut into pieces, cold
  • 1 dl water
  • 200 g wholemeal PureSpelt flour
  • 2 tbsp durum wheat semolina
  • 200 g washed, prepared kale
  • 300 g raw beetroots, sliced
  • 250 g leek, cut into approx. 2 cm pieces
  • 2 tbsp olive oil
  • 1 tsp salt
  • 200 g parsnips, sliced
  • 300 g squash, sliced
  • 4 egg
  • 0.25 tsp salt
  • 1 tbsp thyme leaf
  • 130 g grated Gruyère
  • 200 g plain cottage cheese
  • a little pepper
  • 50 g walnut kernels, coarsely chopped
  • One quiche tin (approx. 32 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. Add the water, mix quickly to form a soft dough (do not knead), cover and chill for approx. 1 hr.
On a sheet of baking paper, roll out the dough into a circle (approx. 32 cm in diameter), transfer to a baking tray along with the baking paper. Prick the dough base firmly with a fork, sprinkle with semolina. In a bowl, mix the beetroot with all the other ingredients up to and including the salt, spread over the base.
To bake
Approx. 25 mins. on the bottom shelf of an oven preheated to 220°C. Remove.
Mix the eggs with the cottage cheese, cheese and thyme, season. Pour the sauce over the vegetables. Sprinkle the nuts on top.
Return to the oven
Bake for approx. 25 mins. on the bottom shelf.

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