John Myers
Ingredients for 4 servings:
- 1 pack of puff pastry, round, fresh
- 150 g quark, medium fat
- 200 g cheese, Gruyere or Appenzeller
- 3 eggs
- 200 g grapes, seedless, light, firm
- nutmeg
- salt and pepper
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Roll out the puff pastry and shape it to fit a quiche dish approximately 26 cm round. Pull up the edges and trim straight along the edge. Mix the quark with the egg yolk. Beat the egg whites until stiff, grate the Gruyère, and fold into the beaten egg whites. Carefully mix with the quark mixture, seasoning with salt, freshly ground black pepper, and a little nutmeg. Spread the cream over the puff pastry, then arrange the (washed and dried) grapes on top – preferably small ones. Halve larger ones if desired. Preheat oven to 225°C (425°F), or 200°C (400°F) for a fan oven. Bake on the middle rack for 10 minutes, then lower the heat (200°C/350°F) to 170°C (400°F/350°F) for another 15-20 minutes. Enjoy with a cool, dry white wine.
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