Turnip quiche with goat cheese

Ingredients for 4 servings:

• 1 bunch of turnip greens
• 2 onions
• 2 garlic cloves
• 10 cocktail tomatoes
• 50 g pine nuts
• 3 eggs
• 3 slices of Serrano ham, finely diced
• 2 handfuls of cheese, grated
• 1 cup crème fraîche
• 100 g goat cheese from the roll
• 1 tsp thyme
• 1 small rosemary sprig(s)
• salt and pepper
• nutmeg
• 165 g wholemeal flour
• 110 g butter
• 2 pinches of salt
• 3 tbsp water, cold

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

For the base: Knead soft butter with the remaining ingredients. Transfer the dough to a quiche or springform pan and refrigerate. For the filling: Trim the bottom end of the turnip greens, cut the bunch into strips about 1-2 cm long (simply trim the ends), then wash and drain. Dice the onions and sauté in a little butter until translucent. Finely chop the garlic cloves and add them. Add the turnip greens and simmer with the lid closed for about 5 minutes. You may need to add a little water to prevent the turnip greens from burning. Roast the pine nuts in a dry pan until golden brown. Quarter the cherry tomatoes and place them in a bowl. Stir together the pine nuts, the turnip greens without the liquid, the crème fraîche, Serrano ham, and grated cheese. When the mixture is just lukewarm, stir in the eggs. Season the filling with salt, pepper, nutmeg, thyme, and rosemary and pour into the pan. Slice the goat cheese and spread it over the mixture. Bake the quiche at 180°C for about 30-35 minutes.