Summary

Ingredients

• 240 g flour
• 1 teaspoon Baking powder
• 0.5 teaspoon ½ salt
• 1 pinch (s) sugar
• 80 ml sunflower oil
• 80 ml water, hot
• 300 g black puddin (Boudin noir), French
• 2 apples, sour
• 1 tablespoon butter
• 2 tablespoon sunflower oil
• 1 teaspoon sugar
• 125 g sour cream
• 125 ml sweet cream
• 2 egg yolks
• 1 egg (s)
• some sprig (s) thyme, fresh
• Marjoram, dried
• salt and pepper
• Nutmeg, freshly grated

Print Recipe Pin Recipe

Instructions

1. Put the flour, baking powder, salt, sugar, oil and water in a bowl with a lid, shake the ingredients well for a few minutes and then knead into a dough. Brush a 30 cm diameter tart pan with 1 tablespoon of oil, roll out the dough on a floured surface and line the form with it, pulling up one edge. Prick the dough several times with a fork.
2. Peel the black pudding (we had a variety with caramelized apples), carefully cut into thin slices and spread on the floor. Preheat the oven to 160 degrees circulating air. Peel the two apples and cut them into cubes, drizzle with a little lemon if necessary. Heat the butter with the remaining oil, fry the apple cubes and caramelize with 1 teaspoon sugar for a few minutes. Let cool a little and spread on the black pudding.
3. Mix the egg yolk, egg, sour and sweet cream mixture. Pluck the thyme from the stalks and add to the glaze with the marjoram. Season with salt, pepper and nutmeg, pour over the quiche and bake for 45 minutes.
4. A lamb`s lettuce with a dressing made from good olive oil, walnut vinegar and some Dijon mustard with honey tastes good with it.