John Myers
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Vegetable Quiche or Vegetable Quark Cake
The perfect vegetable quiche or vegetable quark cake recipe with a picture and simple step-by-step instructions.
Dough:
- 125 g Lowfat quark
- 5 tbsp Rapeseed oil
- 1 Egg
- 250 g Spelled flour type 630
- 1 packet Baking powder
- 1 tsp Salt
Covering:
- 200 g Broccolini
- 200 g Cauliflower
- 200 g Leek
- 200 g Fennel
- 1 Carrot
- 125 g Mushrooms canned drained
- 1 tbsp Oil
- 200 ml Cream
- 375 g Lowfat quark
- 2 Eggs
- 200 g Grated Emmental
- 1 tsp Seasoned salt from my KB
- 1 tsp Garlic pepper from my KB
- Freshly grated nutmeg
- Telly cherry pepper
- Finely chopped parsley
Dough:
- Knead a dough from the above ingredients. Wrap in cling film and cool in the refrigerator.
Covering:
- Purge the broccoli and cauliflower, cut into small florets, wash. Bring the salted water to the boil and cook the cauliflower for 2 minutes, then add the broccoli and cook everything for another 2 minutes! Dismissed and put off. Cut the leek and fennel into strips, wash. Peel the carrot and grate finely. Drain the mushrooms!
- Heat the oil in a pan and sweat the leek and fennel in it, then briefly fry the carrots. Put everything aside. Mix the cream, quark, Emmental cheese, seasoned salt, garlic pepper, nutmeg and pepper. Then add the vegetables and mushrooms and mix everything together.
Dough: Preheat the oven to 200 degrees!
- Line a round baking sheet with parchment paper and grease the edge. Then roll out 2/3 of the dough on the base, form an edge with the rest and press down.
- Now spread the vegetable-cream mixture on the base and bake the quiche in the oven for 60 minutes. Cover with aluminum foil shortly before the end of baking.
- Let the quiche rest for about 15 minutes after baking!
- Variable also with other vegetables, ham …..
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