Quiche with wild garlic

Ingredients for 4 servings:

• 200 g flour
• 4 eggs
• Salt
• 4 tbsp milk
• 80 g butter, cold
• 100 g wild garlic, young leaves (about 4 handfuls)
• 1 bunch of chives
• 1 small red bell pepper(s)
• 500 g quark (low-fat quark)
• 150 g sour cream
• 1 tsp lemon juice
• 1 tbsp semolina
• 12 cherry tomatoes
• pepper
• Cayenne pepper
• Flour for the work surface

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wild garlic quiche (vegetarian)

Sift flour onto a work surface and make a well in the center. Add the egg, 3 pinches of salt, and milk. Spread the butter in pieces around the edge. Using a large knife, chop everything into crumbs and knead with your hands until you have a smooth dough. Roll out onto a floured surface, place in the tin, pressing up an edge. Prick the base several times with a fork and chill for 45 minutes. Wash the wild garlic and chives, shake dry, and finely chop. Wash the bell peppers and dice them. Preheat the oven to 200°C (400°F). Mix the quark with the remaining eggs, cream, lemon juice, herbs, paprika, and semolina. Season with salt, pepper, and cayenne pepper. Pre-bake the dough in the center of the oven for 10 minutes (center, fan oven 180°C (350°F), then remove and spread the quark mixture on top. Garnish with halved cherry tomatoes and bake the quiche for 1 hour 20 minutes.