Sweet potato quiche with salted caramelized walnuts and cranberries

Ingredients for 1 servings:

• 190 g flour
• 20 g flaxseed meal
• 140 g butter, cold
• ½ tsp salt
• 5 tbsp water
• 1 tsp butter
• 60 g walnuts
• 1 tsp honey
• 1 pinch of sea salt
• 3 eggs
• 100 g cream
• 100 g feta cheese
• 40 g cranberries
• 2 spring onions
• 60 g dried tomatoes
• 1 large sweet potato(s)
• 2 sprigs of thyme
• e.g. salt and pepper
• n. B. Nutmeg

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 20 minutes

Vegetarian quiche with the finest ingredients, from a quiche or springform pan, approx. 5 pieces

Quickly mix the flour, flaxseed, butter, salt, and water into a shortcrust pastry and place the dough in cling film in the refrigerator for 2 hours. In the meantime, caramelize the walnuts. Melt the butter in a pan, add the nuts, honey, and sea salt, and let everything cool on a plate once the mixture has caramelized. It will be a light brown-orange and must be removed from the pan quickly to prevent it from browning. Then, whisk the eggs and cream together and mix with the crumbled feta cheese. Add the cranberries, sliced ​​spring onions, and chopped sun-dried tomatoes. Peel and dice the sweet potato, and add it to the mixture. Pluck the thyme leaves from the fresh sprig and add them to the mixture along with the other spices, mixing everything well. Once the 2 hours are up, preheat the oven (180°C fan/convection oven, 200°C top/bottom heat). Remove the dough from the refrigerator and roll it out into a quiche or springform pan, pulling up the edges. (Tip: To make it easier to remove the quiche pieces from the pan later, grease the pan with butter and dust with flour or breadcrumbs. You’ll barely notice or taste the resulting crumbs.) Finally, lightly crush the caramelized walnuts (e.g., with a rolling pin) and add them to the mixture to prevent them from becoming soggy. Then pour the walnuts into the pastry-lined pan and place everything in the lower third of the oven for about 45 minutes. The quiche will yield about 5 pieces.