John Myers
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Green Sauce Quiche with Lamb’s Lettuce
The perfect green sauce quiche with lamb’s lettuce recipe with a picture and simple step-by-step instructions.
dough
- 300 g Wholemeal spelled flour
- 120 g Cold butter
- 2 Pc. Eggs
- Salt and pepper
filling
- 500 g Quark
- 3 Pc. Eggs
- 1 packet Herbs for green sauce
- 1 bunch Spring onion
- 1 bunch Chives
- 100 g Emmental
- 3 tsp Mustard
- Salt and pepper
- Lemon zest
salad
- 3 tsp Honey
- 1 tsp Mustard
- Salt and pepper
- 300 g Lamb’S lettuce
- 1 Pc. Squeezed lemons
- 2 Pc. Apples
- 6 Pc. Walnuts
Lamb’s lettuce
- The quiche is served with lamb’s lettuce with honey and lemon dressing, walnuts and apple. To do this, clean the lamb’s lettuce and roughly chop the walnuts. Wash the apple and cut it open with or without the peel, depending on your taste. For the dressing, squeeze an organic lemon and mix with honey and mustard. Finally, season to taste with salt, pepper and granulated vegetable broth.
quiche
- Mix and knead the ingredients for the dough first with a dough hook, then with your hands. Cover with foil and put in the refrigerator. Then clean and finely chop the green sauce, herbs and additional chives. Mix the quark, eggs and herbs well, season with mustard, salt, pepper and lemon zest (if you like, season well, as the quark and dough take a lot of flavor). Cut the spring onions into rings and fold into the curd mixture. Stir in the grated Emmental. Take the dough out of the refrigerator, roll it out on a floured surface and lay it out in a tart / quiche pan with a diameter of 30 cm. Pour in the quark and herb mixture and bake on the middle rack at 200 degrees (convection) for about 20 minutes until the mixture is firm and / or the desired degree of browning is achieved. Cut the quiche into pieces or cut out circles and serve with lamb’s lettuce while still warm.
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