Basic Batter for Quiche Lorraine, Onion Tarts or Other Vegetable Cakes

• Put all ingredients in a bowl and work by hand into a smooth dough. When all the ingredients have been combined to form a dough, knead the dough well again on the work surface.
• Then wrap in foil and let rest in a cool place for at least 2 hours. Overnight is not a problem either, he just doesn't like the fridge that much;))))
• Now unpack the dough and knead again briefly on the work surface. Flour the surface lightly and roll out the dough a little ...... turn and flour again lightly and roll out to the desired size.

Hints

• The dough is enough for a 28 mm pan. It is baked with the vegetable filling at 200 ° O / U (do not bake with convection) on the lowest rail of the oven. Depending on the oven, it is better to only switch to bottom heat for the last 15 minutes, but then move up one floor otherwise it will not get enough for the coloring from above.
• Knead the dough until all the ingredients are well mixed together. Is quick and not very strenuous.
• It may be that a little more flour has to be kneaded in, also depends on the amount of glue in the flour and the size of the egg. The dough is good when it no longer sticks to your hands.
• By adding cream cheese, the dough becomes very elastic and can therefore be rolled out super easily and the consistency after baking is a bit leafy but still nice and crumbly.
• If you don't get or don't want to use a Schabziger, you can also use a herbal cream cheese or chop fresh herbs very finely and then knead them in.