Summary

Ingredients

For the dough:

• 250 g spelled flour
• 125 g butter, cold, in small pieces
• 1 egg (s)
• 2 tablespoon water, cold
• 0.5 teaspoon ½ salt
• Flour for the work surface
• Legumes for blind baking

For covering:

• 2 bunches parsley, smooth
• 130 g blue cheese
• 4 egg (s)
• 150 ml cream
• 150 ml milk
• some salt and pepper
• 1 bunch spring onion (s)
• 200 g peas, (frozen)

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Instructions

1. Quickly knead all the ingredients for the dough with cold hands to form a smooth dough. Shape it into a small flatbread, wrap it in cling film and place in the fridge for at least 30 minutes.
2. Roughly chop the parsley. Puree with cheese, eggs, cream and milk. Salt and pepper. Cut the leek into fine rings.
3. Preheat the oven to 200 ° C top / bottom heat.
4. Now quickly roll out the dough on a floured work surface round (43 cm) and place in a quiche pan, pull up the edge and press down gently. Prick several times with a fork. Place baking paper on top and distribute the legumes on top to weigh down. Bake for 15 minutes on the middle rack.
5. Remove the parchment paper with the legumes and bake for another 10 minutes.
6. Then spread frozen peas and onions on top and pour the egg milk over them. Bake ready in 30 minutes.
7. Serve lukewarm with white wine.