Small quiche made from quark dough with spinach, carrots and mushrooms

Ingredients for 2 servings:

• 50 g low-fat curd cheese
• 75 g spelt flour
• 2 tbsp water
• 2 tbsp truffle oil
• Dried pulses for blind baking
• 300 g spinach, fresh
• 1 clove(s) garlic
• Salt
• 2 carrots
• 50 g bacon, diced
• 1 shallot(s)
• 1 tbsp olive oil
• salt and pepper
• 5 mushrooms
• 3 king oyster mushrooms
• 1 shallot(s)
• 1 garlic clove(s)
• 1 tbsp olive oil
• Cayenne pepper
• salt and pepper
• ½ bunch parsley
• 2 m.-sized eggs
• 100 ml cream
• 100 g cheese (black Wenzel) or a similar type of cheese)
• Salt and pepper, black, freshly ground
• nutmeg
• Paprika powder, hot

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 55 minutes

A delicious and healthy autumn recipe

Dough: Drain the quark thoroughly in a sieve. Sift the flour into a bowl, add the crumbled quark, 2 tablespoons of water, and 2 tablespoons of truffle oil to form a smooth dough. Wrap the dough in cling film and let it rest in the refrigerator for one hour. After the resting time, remove it from the refrigerator and let it rest for another 15 minutes. Preheat oven to 190 degrees Celsius. After the resting time, roll out the dough on a floured surface and place it in a greased springform pan (13.5 cm diameter), leaving a 2 cm border. Line with baking paper and cover with the pulses up to half the height of the dough. Pre-bake the dough for 10 minutes (blind bake). After pre-baking, remove the dough from the oven and let it cool briefly. Remove the pulses and baking paper. While the dough is resting and pre-baking, prepare the filling and topping. Filling: Wash the spinach leaves and blanch them in well-salted boiling water for about 10 seconds. Drain the spinach leaves in a sieve, rinse, and squeeze dry, then finely chop the spinach. Mix a chopped garlic clove with the chopped spinach. Peel and slice the carrots. Fry the bacon cubes in a little olive oil in a pan, then add a chopped shallot until golden brown. Add the carrots to the bacon and onions, stir, and sauté for about 5 minutes (the carrots should still have a good bite). Season with pepper and a little salt, if desired. Clean the mushrooms and slice them as well. Chop the shallots and garlic into small cubes. In a second pan (parallel to the carrot pan), sauté a diced shallot and a chopped garlic clove. Add the mushrooms, season with cayenne pepper, salt, and pepper. Chop half a bunch of parsley and mix it with the mushrooms, then set aside. Topping: Finely grate the cheese. Set aside about 40g of cheese for later; do not add it to the egg mixture. Place the eggs in a mixing bowl, whisk, then stir in the cream, then 60g of grated cheese. Season the egg-cream-cheese mixture with salt, pepper, and a pinch of freshly grated nutmeg. Pour the carrot-bacon mixture onto the pre-baked crust, then the spinach-garlic mixture, then the mushroom-parsley mixture on top. Carefully pour the egg-cream-cheese mixture over the top, using a spoon if necessary to ensure the mixture is evenly distributed. Sprinkle the reserved cheese over the egg mixture and dust with paprika. Bake for about 20 minutes at 190°C. After 20 minutes, turn off the oven and let the quiche rest in the warm, switched-off oven for about 10 minutes. Serve warm. Delicious with fresh lamb’s lettuce with honey-balsamic vinaigrette and Federweißer.