John Myers
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Jerusalem Artichoke Quiche
The perfect jerusalem artichoke quiche recipe with a picture and simple step-by-step instructions.
dough
- 100 g Flour
- 50 g Rice flour
- 1 Egg
- 75 g Cold butter
- Salt
- Freshly grated nutmeg
Covering
- 300 g Jerusalem artichoke
- 1 pole Leek
- 2 Garlic cloves, finely chopped
- Salt
- Oil
molding
- 2 Eggs
- 100 ml Cream
- 70 g Gruyère, grated
- Black pepper from the mill
- Salt
On top
- 100 g Reblochon, cut into cubes
- 0,5 bunch Chives, cut into fine rings
dough
- Put the flour with the rice flour and the salt and some grated nutmeg in a bowl, make a well in the middle, beat the egg in there and distribute the butter in small cubes on the edge and then quickly with your hands to form a smooth dough process, wrap the dough in cling film and leave to rest in the refrigerator for an hour.
Covering
- Brush the Jerusalem artichoke well under cold running water and then cut into fine slices. Wash the leek well, quarter the stick and then cut into fine strips. Heat some oil in a pan and fry the Jerusalem artichoke, leek and garlic for a few minutes while turning.
- Then remove from the pan, place in a bowl, season with salt and let cool down a little.
molding
- Whisk the eggs well with the cream, season with salt and pepper and fold in the grated Gruyère.
Assembly and finish
- Preheat the oven to 190 degrees. Roll out the dough thinly between two cut freezer bags, pull off the top freezer bag and place the tart pan upside down on it and cut the dough with a seam allowance of 1 cm.
- Now turn the tart pan with the dough over and pull off the other freezer bag, now the dough slides into the pan as if by itself. Prick the dough several times with a fork. Now spread the Jerusalem artichoke and leek mixture well on top.
- Pour the glaze over it and distribute the reblochon cubes on top and put everything on the middle rail for approx. 35 -. Bake for 45 minutes. Then take out of the oven, let sit for 3 minutes and serve and sprinkle with the fresh chives.
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