Summary

Ingredients

For the filling:

• 1 bunch jam
• 2 onions)
• 2 cloves garlic)
• 10 cocktail tomatoes
• 50 g pine nuts
• 3 egg (s)
• 3 slices Serrano ham, finely diced
• 2 handfuls cheese, grated
• 1 cup crème fraîche
• 100 g oat cheese from the roll
• 1 teaspoon thyme
• 1 small sprig rosemary (s)
• salt and pepper
• nutmeg

For the ground:

• 165 g whole wheat flour
• 110 g butter
• 2 pinches salt
• 3 tablespoon water, cold

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Instructions

1. For the ground:
2. Knead the soft butter with the remaining ingredients. Put the batter in a quiche or springform pan and place in the refrigerator.
3. For the filling:
4. Cut off the lower end of the stem pulp, cut the bunch into strips approx. 1 - 2 cm long (just cut it down), then wash and drain.
5. Dice the onions and sweat in a little butter until translucent, cut the garlic cloves into small pieces and add. Add the mousse and stew for about 5 minutes with the lid closed, you may have to add a little water here so that the mousse does not burn.
6. Toast the pine nuts in a pan without fat until golden brown.
7. Quarter the cherry tomatoes and place in a bowl. Mix together the pine nuts, the stalk sauce without liquid, crème fraîche, serrano ham and grated cheese. When the mixture is only lukewarm, stir in the eggs. Season the filling with salt, pepper, nutmeg, thyme and rosemary and fill the mold. Cut the goat cheese into slices and spread over the mass.
8. Bake the quiche at 180 ° C for approx. 30 - 35 minutes.