Vegetable quark quiche

Ingredients for 1 servings:

• 125 g flour, wheat flour type 550
• 125 g flour (wholemeal wheat flour)
• ½ tsp salt
• 1 egg(s)
• 1 egg yolk
• 150 g butter, very cold, cut into small cubes
• 50 g cheese (Gouda), grated
• 50 g cheese (Grana Padano), grated
• 200 g quark (low-fat quark)
• 100 g crème fraîche
• 100 g double cream
• 3 eggs
• 3 egg yolks
• 3 cloves garlic, small, squeezed
• Salt
• Pepper, white, ground pepper
• 1 tsp blue clover
• 200 g tomatoes, dried, finely chopped
• 250 g mushrooms (chanterelles), cleaned, finely chopped
• 1 tbsp clarified butter
• 200 g turnips, ready to cook, finely grated
• 200 g carrot(s), finely grated
• 100 g zucchini, ready to cook, finely grated

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Make a shortcrust pastry from the flour, one egg, the egg yolk, 0.5 tsp salt, and the butter. Quickly knead everything together with cool hands and cover with cling film and let rest in the refrigerator for at least 1 hour. In the meantime, heat the clarified butter in a pan and sauté the chanterelles until they release their liquid. Then continue frying until all the moisture has evaporated. Transfer the mushrooms to a suitably sized bowl and mix with the remaining vegetables. Mix the remaining eggs, salt, pepper, bluebells, dairy products, and garlic until smooth and spread this evenly over the vegetables. Roll out the dough to the size of a 28cm springform pan. Line the pan with baking paper, or carefully coat with butter and breadcrumbs. Pour the dough into the pan, form a high rim, and spread the vegetable mixture into it. Bake in the oven at approx. 170°C for 50 to 60 minutes. After baking, let the quiche rest, covered, outside the oven for about 10 minutes. Then slice and serve. It’s best to serve the quiche slightly warm rather than too hot, as the savory flavor only fully develops at around 38°C. If the quiche is eaten too hot, the special flavor of the spices won’t be fully appreciated.