Summary

Ingredients

• 225 grams flour
• 150 g butter
• 1 egg yolk
• 1 teaspoon salt
• 1 kg cucumber (s)
• 1 bunch dill, fresh
• 1 onion (s)
• 2 cloves garlic
• 100 ml cream
• 200 g sheep cheese
• 3 egg (s)
• salt and pepper

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Instructions

1. Work the flour, butter, egg yolk and salt into a shortcrust pastry and let it rest for 1 hour in the refrigerator. Line a springform pan with it and bake at 180 ° C for about 10 minutes.
2. In the meantime, core the cucumber and grate coarsely. Squeeze the grated cucumber well, otherwise the quiche will be too runny. Finely chop the dill and add it. Cut the onion and garlic into small pieces, sauté in a pan until translucent and add to the cucumber. Crumble the sheep`s cheese finely and add it as well. Stir the cream and eggs into the mixture and season with salt and pepper to taste.
3. Then place the cucumber mixture on the base and bake at 180 ° C for about 45 minutes until the quiche has set.