Quiche with Boudin Noir and Apples

Ingredients for 4 servings:

• 240 g flour
• 1 tsp baking powder
• ½ tsp salt
• 1 pinch(s) of sugar
• 80 ml sunflower oil
• 80 ml water, hot
• 300 g black pudding (Boudin noir), French
• 2 apples, sour
• 1 tbsp butter
• 2 tbsp sunflower oil
• 1 tsp sugar
• 125 g sour cream
• 125 ml sweet cream
• 2 egg yolks
• 1 egg(s)
• some thyme sprigs, fresh
• Marjoram, dried
• salt and pepper
• Nutmeg, freshly grated

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

with quick tart dough

Place the flour, baking powder, salt, sugar, oil, and water in a bowl with a lid. Shake the ingredients well for a few minutes, and then knead into a dough. Brush a 30 cm diameter tart tin with 1 tablespoon of oil, roll out the dough on a floured surface, and line the tin, pulling up the edges. Prick the dough several times with a fork. Remove the skin from the black pudding (we used a variety with caramelized apples inside), carefully cut into thin slices, and spread it on the base. Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit). Peel and dice both apples, drizzle with lemon juice, if desired. Heat the butter with the remaining oil, fry the apple cubes, and caramelize them for a few minutes with 1 teaspoon of sugar. Let cool slightly and spread over the black pudding. Mix the topping with the egg yolk, egg, sour cream, and sweet cream. Pick the thyme from the stems and add it to the topping along with the marjoram. Season with salt, pepper, and nutmeg, pour over the quiche, and bake for 45 minutes. Serve with lamb’s lettuce and a dressing of good olive oil, walnut vinegar, and a little Dijon mustard with honey.