John Myers
Contents
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Ingredients
dough
- 150 g Flour
- 60 g Cold butter
- 1 Egg
- 0,5 tsp Espelette pepper
- 1 pinch Salt
Honey mustard sauce
- 2 tbsp Liquid honey
- 1 tbsp Dijon mustard
- 1 tsp Fresh, finely chopped dill
- Fresh lemon juice
- Salt
molding
- 2 Eggs
- 1 cup Sour cream
- 1 Red Onion
- 1 Clove of garlic
- 150 g Cherry tomatoes
- 1 tbsp Pink pepper berries
- Salt
- 1 tbsp Fresh, finely chopped dill
Otherwise
- 150 g Gravlax in thin slices
Instructions
dough
- Put the flour with the salt and the pimento d'Espelette in a bowl, make a well in the middle, beat the egg into it and distribute the butter in small cubes on the edge and then work it quickly with your hands to a smooth dough , wrap the dough in cling film and let it rest for an hour in the refrigerator.
Honey mustard sauce
- Mix the honey with the mustard and dill until smooth and season with salt and lemon juice.
molding
- Quarter the onion and then cut into fine strips. Halve the tomatoes. Crush the pink pepper berries in a mortar.
- Whisk the eggs, stir in the sour cream and rub in the clove of garlic. Stir in the dill and pink pepper berries and season with salt. Now fold the tomatoes and onions into the sour cream.
Assembly and finish
- Preheat the oven to 190 degrees. Roll out the dough thinly between two cut freezer bags, pull off the top freezer bag and place the tart pan upside down on it and cut the dough with a seam allowance of 1 cm.
- Now turn the tart pan with the dough over and pull off the other freezer bag, now the dough slides into the pan as if by itself. Prick the dough several times with a fork. Now pour the sour cream on the dough and put it in the oven for about 40 - 46 minutes.
- To serve, place a piece of the quiche on a plate, place 1 to 2 slices of gravlax on the quiche and drizzle with the honey-mustard sauce.
Nutrition
Serving: 100gCalories: 186kcalCarbohydrates: 35gProtein: 5.2gFat: 2.5g
