Quiche with pineapple and smoked pork

Ingredients for 4 servings:

• 250 g flour
• 125 g margarine
• 1 pinch of salt
• 1 egg(s)
• 3 tbsp water, ice cold
• 2 slice(s) Kasseler, cooked (large slices)
• 2 tbsp oil
• 6 slices of pineapple
• 100 ml pineapple juice
• 200 ml sweet cream
• ½ tsp orange peel, grated, if desired
• 1 egg yolk
• 3 tsp cornstarch
• 1 pinch of salt
• 1 pinch(s) of pepper
• Grated cheese, optional

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

The dough ingredients must be cold; knead everything into a shortcrust pastry. Never work the sticky dough immediately, let alone make it rollable by adding flour. This would impair the flavor. For further processing, wrap the dough in aluminum foil and refrigerate for at least 30 minutes. While the dough is cooling, cut the cooked smoked pork slices into small cubes and fry them in hot oil. Pour in the pineapple juice and simmer the whole thing with the lid closed over low heat for 20 minutes. Chop the pineapple slices and mix them into the meat. Let the topping cool. Pour the dough into a springform pan or tart pan and pierce several times with a fork. Spread the meat mixture over the pastry base, pour the topping over it (if you like, you can also sprinkle with cheese), and place in the preheated oven. Cooking time: approx. 30 minutes at 200°C.