Nettle quiche with quark and oil dough

Ingredients for 1 servings:

• 200 g wholemeal spelt flour
• 1 tbsp baking powder
• ½ tsp salt
• 90 g quark
• 1 egg(s)
• 35 g oil
• Fat for the mold
• 100 g nettles, only the tips, about 4 – 5 handfuls
• 1 organic lemon(s)
• 1 chili pepper(s), red or 1 red pepper
• 2 garlic cloves
• 1 m.-sized onion(s)
• some oil for frying
• 5 eggs
• 120 g Parmesan, grated
• 250 g sour cream
• 1 tbsp cornstarch
• 1 tsp salt and pepper

Instructions

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

vegetarian, for a 30cm quiche dish or a 28cm springform pan

For the dough, mix flour, baking powder, salt, quark, egg, and oil into a dough. Grease a 30cm quiche pan or a 26cm springform pan and roll out the dough slightly larger than the pan. Place the dough in the greased pan and press down lightly. For the topping, wash the nettles several times and spin them dry thoroughly. Harvest the nettles with as few stalks as possible, so you can roughly chop them immediately after washing. Wash the lemon with hot water and rub dry. Grate the zest and squeeze out the juice. Halve the chili pepper lengthwise, trim, wash, and finely chop. Peel the garlic and finely chop it, or mash it with a fork in a little salt to form a paste. Finely dice the onion. Briefly sauté the onion, garlic, and chili in a little oil in a pan. For an extra fluffy filling, simply blend the nettles with the eggs until smooth, then combine with Parmesan, sour cream, cornstarch, chili, garlic, onions, 1 tablespoon of lemon zest, 1 dash of lemon juice, salt, and pepper. Pour the filling onto the dough. Bake in a preheated oven at 180°C (top/bottom heat) for about 30 minutes on the middle rack. Cover with baking paper halfway through the baking time if necessary, as the dough quickly becomes dark and crispy. Tip: Pick the nettle leaves by stroking them from the bottom up. Wear thick gardening gloves.