John Myers
Contents
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Ingredients
- 450 g Frozen imperial vegetables
- 180 g Butter
- 1 pinch Freshly grated nutmeg
- 1 pinch Pepper from the grinder
- 250 g Flour
- 3 Egg yolk
- 200 g Boiled ham in one piece
- 80 g Appenzell cheese, coarsely grated
- 4 Whole eggs
- 250 g Creme fraiche Cheese
- 1 pinch Salt
Instructions
For the dough:
- Sift the flour onto the work surface. Press an indentation in the middle. Add salt, 1 egg yolk and 125 g butter in small pieces. Add 50 ml of cold water. Mix the ingredients with a knife, then knead. If necessary, add a little more water. The dough should be smooth but not soft. Shaped dough as a ball, wrapped in foil and put in the fridge for approx. 2 hours. Dust the worktop with flour. Roll out the dough to a thickness of approx. 4 cm.
- Line a large buttered quiche pan (approx. 28 cm in diameter) or springform pan with the dough. Pull the dough up by the edges.
- Preheat the oven to 180 degrees.
For covering:
- Cut the boiled ham into strips and spread them on the dough with the frozen Kaiser vegetables. Mix together the whole eggs, remaining egg yolk and crème fraiche. Season with nutmeg, salt and pepper and pour over the vegetables.
- Sprinkle with the cheese rasps, put 55 g of cold butter flakes on top and bake in the hot oven (middle rack) at 160 degrees for about 60 minutes.
- Let cool down a bit and serve lukewarm!
Nutrition
Serving: 100gCalories: 502kcalCarbohydrates: 42gProtein: 6.1gFat: 34.6g
