Wild Garlic Quiche or Nettle Quiche
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g wholemeal spelled flour
- 100 g whole wheat flour
- 125 g butter, cold, diced
- 0.5 teaspoon ½ salt
- 1 tablespoon Emmentaler or Parmesan, grated
- 2 tablespoon mineral water
- 150 g wild arlic or nettle tips
- 3 egg (s)
- 200 ml cream
- 50 ml milk
- 100 g Emmentaler, rated
- 70 g bacon, diced
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- For the base, knead the flour with the butter, cheese, water and salt into a smooth dough. Chill the dough for about 30 minutes.
- Preheat the oven to 180 degrees. Grease the shape.
- Roll out the dough and place in the mold. Pull up on the edge. Prick several times with a fork. Pre-bake at 180 ° C for about 10 minutes.
- For the topping, clean the wild garlic, remove the stems, wash the leaves, spin dry and roughly cut.
- Whisk the eggs with the cream, milk and a third of the cheese. Season with salt, pepper and nutmeg.
- Fry the ham cubes in a little butter. Put in the pan with the wild garlic. Pour the egg cream over it and sprinkle with the rest of the cheese. Bake the quiche for another 25-30 minutes.
- If you prefer to use nettles instead of wild garlic, you should add some garlic.
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