Summary

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

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Instructions

1. For the base, knead the flour with the butter, cheese, water and salt into a smooth dough. Chill the dough for about 30 minutes.
2. Preheat the oven to 180 degrees. Grease the shape.
3. 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.
4. For the topping, clean the wild garlic, remove the stems, wash the leaves, spin dry and roughly cut.
5. Whisk the eggs with the cream, milk and a third of the cheese. Season with salt, pepper and nutmeg.
6. 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.
7. If you prefer to use nettles instead of wild garlic, you should add some garlic.