Wild garlic quiche

Ingredients for 4 servings:

• 200 g flour
• ½ tsp salt
• 80 g butter
• 100 g quark
• 2 tbsp milk
• 2 bunches of wild garlic
• 1 onion(s)
• 1 tsp butter
• 150 g cooked ham (in one piece)
• Salt
• Pepper, from the mill
• 100 g Cheddar cheese
• 200 ml cream
• 100 ml milk
• 4 eggs
• 1 pinch of nutmeg
• 4 tbsp sour cream (200 ml)
• 1 pack of salad (ready to cook)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

This is how you taste spring

The quantities are based on a round pan with a diameter of 28-30 cm. For a conventional baking sheet, the quantities will need to be doubled. Make a ball of dough, wrap it in cling film and let it rest in the refrigerator for 30 minutes. Sift the flour into a large bowl and season with salt. Add softened butter piece by piece and mix with the dough hook of a food processor until crumbly. Mix 2 tablespoons of milk and the quark with the crumbly mixture. This is best done by hand; you should not knead the dough, but rather press it together lightly. Sauté the diced onion and ham in a little butter until golden brown, then let cool. Roughly chop the washed wild garlic into strips and mix with the onion and ham mixture, leaving some wild garlic behind. 2. Whisk the eggs, mix with the milk, liquid cream, and 2/3 of the grated cheese. Lightly season and finish with grated nutmeg. Roll out the dough on a floured surface and line the bottom and sides of the greased pan with it. Pierce several times with a fork. Spread the wild garlic mixture over the dough and fill with the cream topping, then sprinkle with the remaining cheese. Preheat oven to 200 degrees Celsius. Bake on the middle rack for about 40 minutes until golden brown. If the quiche browns faster than you’d like, cover with aluminum foil. Serve: Finely chop the reserved wild garlic. Sprinkle it over the finished quiche. Serve warm in portions with sour cream and a salad bouquet. A bunch of wild garlic is a handful and weighs about 150 grams. When baked or cooked, the herb becomes very mild and loses much of its spiciness. So you can use generous amounts without the flavor becoming overpowering.