Wild garlic quiche – a special treat

Ingredients for 1 servings:

• 230 g wheat flour type 405 or spelt, finely ground
• 2 tbsp sesame seeds, dry light roasted
• 1 tsp, leveled salt
• 140 g butter, only slightly chilled
• 1 pinch(s) of baking powder
• 1 tbsp vinegar (makes the dough super crumbly)
• 70 ml water, cold
• 150 g wild garlic, finely sliced
• 2 garlic cloves, peeled and finely chopped
• 30 g butter
• 1 egg(s)
• 1 cup of natural yogurt or sour cream (200 ml)
• 3 tbsp quark, 20% (cottage cheese)
• 2 tbsp milk
• 1 tsp cornstarch
• 200 g cheese, cut into small cubes (e.g. Gruyère)
• Salt, little, the cheese is already salty
• 1 pinch of cayenne pepper
• nutmeg

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

with sesame in the dough it is even better

Mix the dough ingredients one by one in a food processor until you have a medium-firm shortcrust pastry and let it rest for about 30 minutes. Roll out the dough between cling film slightly larger than the tin. The excess will also be for the edge. Now fold it into the tart tin and trim off any excess dough. Prick the base of the pastry several times with a fork. Preheat the oven to 180°C. Heat the butter and briefly fry the garlic without letting it brown. Add the wild garlic, stir briefly 1-2 times, and you’re done! The wild garlic should just collapse. Mix together the egg, yogurt, curd cheese, starch, and spices, stir in the wild garlic and cheese, and pour everything into the tin. Bake at 180°C for 25-30 minutes. Serve with salad.