John Myers
Ingredients for 1 servings:
- 80 g Parmesan, grated
- 80 g butter
- 150 g spelt flour or other flour
- 2 tbsp sesame seeds
- 250 g cocktail tomatoes
- 40 g wild garlic
- 2 onions, red
- 230 g cream cheese, sour cream or herb curd
- 4 eggs
- 130 ml milk
- salt and pepper
- nutmeg
Instructions
Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes
From the spring kitchen, vegetarian, quick and inexpensive
Grate the Parmesan cheese. Make a shortcrust pastry from the flour, butter, sesame seeds, and half of the Parmesan cheese. Immediately transfer the mixture to a lightly greased quiche dish and refrigerate for about 30 minutes. Preheat oven to 180°C. In the meantime, make a glaze from the cream cheese, milk, eggs, the remaining Parmesan cheese, and the wild garlic. Season generously. Sauté the red onions in olive oil until translucent and spread over the pastry. Pour the egg glaze over the dough and top with the halved tomatoes. Bake for about 40-45 minutes using top and bottom heat until golden brown.
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