Summary

Ingredients

For the shortcrust pastry:

• 150 grams flour
• 100 g butter, cold
• 1 egg (s), size M
• 0.5 teaspoon ½ salt

For covering:

• 250 ml vegetable stock
• 100 g millet, (olden millet)
• 1 egg (s)
• 100 g crème fraîche
• 200 g cream cheese
• 50 g wild arlic
• 1 clove garlic, finely chopped
• salt
• pepper
• 100 g cheese, e.. Emmentaler, rated

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Instructions

1. Prepare a shortcrust pastry with the flour, cold butter, egg and salt, wrap in foil and cool for at least 30 minutes.
2. Bring the stock to the boil, add the millet, cover and simmer over a low heat for approx. 25 minutes, allow to cool slightly.
3. Preheat the oven to 200 ° C.
4. Roll out the shortcrust pastry thinly and place with baking paper on a baking tray (40 cm²) or in a quiche dish (32 cm), pull up the edge about 1 cm, prick the pastry base several times with a fork.
5. Cut the wild garlic into fine strips and mix with the remaining ingredients, without the Emmentaler, with the cooked millet, season and place on the dough base. At the end, spread the grated Emmentaler on top. Bake for about 20-30 minutes on the bottom rack, possibly browning briefly on the top rack at the end with top heat.
6. Instead of the cream cheese, you can also use various leftover cheese, quark or ricotta.