Summary

Ingredients

• 250 g wheat flour
• 125 g butter
• 1 egg (s)
• 1 pinch (s) salt
• 1 pinch (s) sugar
• 4 tablespoons milk
• Fat, for the shape
• Flour for rolling

For the filling:

• 500 g pak choi
• 2 egg (s)
• 150 ml cream
• 200 g low-fat quark
• salt and pepper
• nutmeg
• possibly ham

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Instructions

1. Make a shortcrust pastry out of butter, flour, egg, salt, sugar and milk, roll out and place in a greased quiche or springform pan, refrigerate if necessary. If the dough is very sticky, flour your hands or leave it to rest wrapped in foil in the refrigerator.
2. For the filling, clean the pak choi, i.e. cut off the stalks, cut leaves and stems into strips and wash, blanch for 2 minutes in boiling salted water, allow to cool a little and spread on the shortcrust pastry.
3. Whisk eggs, cream, quark, salt, pepper, nutmeg and possibly ham cut into strips and pour over the vegetables.
4. Bake for 40 minutes at approx. 200 ° C top and bottom heat, or at 180 ° hot air.