John Myers
Ingredients for 1 servings:
- 125 g butter, soft
- 250 g flour
- some salt
- 4 tbsp water, cold
- 1 cauliflower, cut into florets
- 200 g bacon, streaky, smoked, diced
- 100 g quark
- 150 g cream
- 1 ½ tbsp horseradish from the jar
- 3 eggs
- some pepper
Instructions
Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 15 minutes
Cut the butter into small pieces and knead with the flour, a generous pinch of salt, and about 4 tablespoons of cold water to form a smooth dough. Line a prepared 28 cm springform pan with the dough, creating a raised edge of about 3 cm. Chill the dough in the pan for about 1 hour. Place the cauliflower florets in a pot of water, season with salt, and bring to a boil. Blanch for about 8 minutes. Then refresh in cold water and drain. Fry the diced bacon in a pan over medium heat until translucent. Mix the cauliflower with the bacon. Thoroughly mix the quark with the cream, horseradish, and eggs, and season with pepper. Spread the cauliflower mixture over the dough base and cover with the quark cream. Bake the quiche in a preheated oven at 200°C (top/bottom heat) for about 50 minutes, until the top is browned. Serve with tomato and cucumber salad!
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