Summary

Ingredients

• 125 g flour, wheat flour type 550
• 125 g flour (whole wheat flour)
• 0.5 teaspoon ½ salt
• 1 egg (s)
• 1 egg yolk
• 150 g butter, very cold, cut into small cubes
• 50 g cheese (Gouda), rated
• 50 g cheese (Grana Padano), rated
• 200 g quark (low-fat quark)
• 100 g crème fraîche
• 100 g double cream
• 3 egg (s)
• 3 egg yolks
• 3 cloves garlic, small, pressed
• salt
• Pepper, white, ground in a mortar
• 1 teaspoon clover
• 200 g tomato (s), dried, finely chopped
• 250 g mushrooms (Eerline), cleaned, finely chopped
• 1 tablespoon clarified butter
• 200 g Navet (s) (Navetten), ready to cook, finely rated
• 200 g carrot (s), finely rated ready to cook
• 100 g zucchini, ready to cook, finely rated

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Instructions

1. Prepare a shortcrust pastry with the flours, an egg, the egg yolk, 0.5 teaspoon salt and the butter. Knead everything together quickly with cool hands and cover with foil and leave to rest in the refrigerator for at least 1 hour.
2. In the meantime, heat the clarified butter in a pan and sauté the Egerlinge until they release liquid. Then continue frying until all the moisture has evaporated. Put the mushrooms in an appropriately sized bowl and mix with the other vegetables.
3. Mix the remaining eggs, salt, pepper, clover, dairy products and garlic into a smooth mixture and distribute it evenly among the vegetables.
4. Now roll out the dough to the size of a springform pan (28cm). Line the mold with baking paper or work carefully with fat and breadcrumbs. Pour the dough into the mold, form a high edge and spread the vegetable mixture in it. Bake in the oven at approx. 170 ° C for 50 to 60 minutes.
5. After the baking time, cover and let the quiche rest outside of the oven for about 10 minutes. Then cut and serve. It is better to serve the quiche a little too warm than too hot, because the aroma of the Schabzigerklees only develops properly at around 38 ° C. If the quiche is eaten too hot, the specialty of the spice cannot come into its own.