Fondue quiche

Fondue quiche

Total: 1 hr 30 Min. | Active: 30 Min.
vegetarian
Nutritional value / person: 880 kcal
, Fat: 62 g
, Carbohydrate: 40 g
, Protein: 37 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pastry dough

200 g light spelt flour
½ tsp salt
75 g butter, cut into pieces, cold
1 dl water

Cheese mixture

1 dl apple juice
1 dl single cream
2 eggs
400 g fondue cheese mix
1 apple, finely grated
a little pepper
a little nutmeg

Quiche

2 tbsp ground hazelnuts
1 tbsp light spelt flour
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Utensils

One round baking tray (approx. 28 cm in diameter), lined with baking paper

How it's done

Pastry dough

Mix the flour and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix to form a soft, smooth dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.

Cheese mixture

Whisk the apple juice, cream and eggs, mix in the cheese and apple, season.

Quiche

On a lightly floured surface, roll out the dough into a circle (approx. 32 cm in diameter), place in the prepared tin. Prick the base firmly with a fork. Mix the nuts and flour, sprinkle over the base, spread the cheese mixture over the top.

To bake

Approx. 30 mins. on the bottom shelf of an oven preheated to 220°C. Remove from the oven, allow to cool slightly and serve warm.

Good to know
Serve with: Leaf salad

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