John Myers
Ingredients for 1 servings:
- 250 g wheat flour
- 125 g butter
- 1 egg(s)
- 1 pinch of salt
- 1 pinch(s) of sugar
- 4 tbsp milk
- Fat, for the shape
- Flour, for rolling out
- 500 g pak choi
- 2 eggs
- 150 ml cream
- 200 g low-fat curd cheese
- salt and pepper
- nutmeg
- possibly ham
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 10 minutes
for 4 pieces
Make a shortcrust pastry from butter, flour, egg, salt, sugar and milk, roll it out and place it in a greased quiche or springform pan, chill if necessary. If the dough is very sticky, flour your hands or let it rest in the fridge wrapped in foil for a while. For the filling, clean the pak choi (i.e. trim off the ends of the stalks), wash and cut the leaves and stalks into strips, blanch them in boiling salted water for 2 minutes, let it cool slightly and spread it on the shortcrust pastry. Whisk the eggs, cream, quark, salt, pepper, nutmeg and, if desired, sliced ham together well and pour over the vegetables. Bake for 40 minutes at 200°C (top and bottom heat) or at 180°C (fan oven).
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