Millet quiche with wild garlic

Ingredients for 1 servings:

• 150 g flour
• 100 g butter, cold
• 1 egg(s), size M
• ½ tsp salt
• 250 ml vegetable stock
• 100 g millet (golden millet)
• 1 egg(s)
• 100 g crème fraîche
• 200 g cream cheese
• 50 g wild garlic
• 1 clove(s) garlic, finely chopped
• Salt
• pepper
• 100 g cheese, e.g. Emmental, grated

Instructions

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

Make a shortcrust pastry from flour, cold butter, the egg, and salt. Wrap in foil and chill for at least 30 minutes. Bring the stock to a boil, add the millet, cover, and simmer over low heat for about 25 minutes, then let cool slightly. Preheat oven to 200°C. Roll out the shortcrust pastry thinly and place it on a baking sheet (30×40 cm²) or in a quiche dish (32 cm) lined with baking paper. Raise the edges about 1 cm high and prick the pastry base several times with a fork. Cut the wild garlic into thin strips and mix with the remaining ingredients, excluding the Emmental cheese, with the cooked millet, season, and spread over the pastry base. Finally, spread the grated Emmental cheese on top. Bake for about 20-30 minutes on the lowest rack, if necessary, briefly browning on the top rack with top heat at the end. Instead of cream cheese, you can also use various leftover cheeses, quark or ricotta.