Wild garlic and tomato quiche

Ingredients for 4 servings:

• 100 g butter, cold
• 50 g low-fat curd cheese
• 250 g wheat flour or spelt flour
• 50 ml water, cold
• ½ tsp salt
• 200 g cream
• 200 g sour cream
• 160 g cream cheese
• 3 m.-sized eggs
• Wild garlic leaves, to taste
• 200 g grated cheese, e.g. Gouda
• some tomatoes, e.g. cocktail tomatoes
• salt and pepper
• nutmeg powder

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

vegetarian, from a 26 cm springform pan

For the base, knead butter, quark, water, salt, and flour with your hands until smooth, either in a bowl or on a tabletop. Wrap the dough ball in cling film and chill in the refrigerator for 20 to 30 minutes. Rinse the wild garlic leaves with water and dry them in a kitchen towel. Then chop the leaves as desired. Preheat the oven to 180°C (top/bottom heat). For the filling, mix the cream, sour cream, cream cheese, and eggs well, e.g., with a whisk. Then season the mixture with the spices to taste; I use 1/4 teaspoon of salt, for example. Stir in the finely chopped wild garlic leaves, cheese, and tomatoes. Line the bottom of a 26 cm springform pan with baking paper. Press the dough from the bottom to the edges (approx. 2 to 3 cm). Prick the base several times with a fork. Pour in the filling, spreading the tomatoes evenly. Bake the quiche on the middle rack of your oven for 50 to 60 minutes, depending on your oven and the desired degree of browning. The quiche can be served hot or cold! A fresh salad, such as a green salad or tomato salad, goes perfectly with it.