Summary

Ingredients

For the shortcrust pastry:

• 190 g flour
• 20 g flaxseed meal
• 140 g butter, cold
• 0.5 teaspoon ½ salt
• 5 tablespoon water

Also: (for the caramelized walnuts)

• 1 teaspoon butter
• 60 g walnuts
• 1 teaspoon honey
• 1 pinch (s) sea salt

For the filling:

• 3 egg (s)
• 100 g cream
• 100 g feta cheese
• 40 g cranberries
• 2 spring onion (s)
• 60 g tomato (s), dried
• 1 large sweet potato (s)
• 2 sprig (s) thyme
• salt and pepper
• nutmeg

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Instructions

1. Quickly work the flour, linseed, butter, salt and water into a shortcrust pastry and place the dough in the refrigerator for 2 hours in cling film.
2. In the meantime, caramelize the walnuts. To do this, put the butter in a pan and melt it, add the nuts, honey and sea salt and let everything cool on a plate when the mixture is caramelized. It is then slightly brown-orange and must be taken out of the pan quickly so that it does not brown again.
3. Then whisk the eggs and cream together and mix with the crumbled feta cheese. Add the cranberries, sliced spring onions and chopped sun-dried tomatoes. Then peel the sweet potato, cut it into cubes and add it as well. Remove the thyme leaves from the fresh branch and add to the mixture together with the other spices and mix everything well.
4. When the 2 hours are over, preheat the oven (fan oven: 180 degrees, top / bottom heat 200 degrees).
5. Take the dough out of the fridge and roll it out in a quiche or springform pan, pulling up the edges. (Tip: So that you can get the quiche out of the mold again afterwards, the mold can be smeared with butter and flour or breadcrumbs can be lined. You can hardly see or taste that afterwards.)
6. Finally, chop the caramelized walnuts a little (e.g. with a rolling pin) and add to the mixture so that they don`t become soggy. Then put these in the form lined with dough and put everything in the lower third in the oven for about 45 minutes.
7. The quiche is made into about 5 pieces.