Turnip and Leek Quiche
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g spelled flour type 630 or flour your choice
- 80 g butter
- 6 tablespoon milk
- 3 egg (s)
- 200 g turnip (s), also called swede
- 1 thin leek stick (s)
- 100 ml cream
- 100 ml milk
- 200 g cheese
- some vegetable stock powder for seasoning
- some salt and pepper
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Knead the flour with the butter, an egg and the milk into a dough and set aside.
- Peel and grate the turnip and sweat briefly in a pan with the leek cut into small rings and season with salt and pepper.
- Preheat the oven to 185 ° C top / bottom heat.
- Now put the dough in a greased springform pan. If this is difficult for you, you can roll out the dough beforehand. The edges should be slightly higher so that there is space for the filling. Spread the vegetables in the middle of the quiche. Whisk the milk, cream and remaining eggs together and season with powdered vegetable stock. Give everything over the vegetables.
- Place the quiche in the oven on the middle rack and, after baking for 25 minutes, sprinkle with the cheese. Bake for another 20 minutes until the cheese has turned a little brown.
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