Autumn quiche

Autumn quiche

Total: 2 hr 35 min. | Active: 45 min.
vegetarian
Nutritional value / person: 886 kcal
, Fat: 54 g
, Carbohydrate: 58 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 wholemeal PureSpelt flour
½ tsp salt
80 g butter, cut into pieces, cold
1 dl water

Vegetables

2 tbsp durum wheat semolina
300 g raw beetroots, sliced
250 g leek, cut into approx. 2 cm pieces
200 g washed, prepared kale
200 g parsnips, sliced
300 g squash, sliced
2 tbsp olive oil
1 tsp salt

Sauce

4 eggs
200 g plain cottage cheese
130 g grated Gruyère
1 tbsp thyme leaf
¼ tsp salt
a little pepper
50 g walnut kernels, coarsely chopped
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Utensils

One quiche tin (approx. 32 cm in diameter)

How it's done

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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. Add the water, mix quickly to form a soft dough (do not knead), cover and chill for approx. 1 hr.

Vegetables

On a sheet of baking paper, roll out the dough into a circle (approx. 32 cm in diameter), transfer to a baking tray along with the baking paper. Prick the dough base firmly with a fork, sprinkle with semolina. In a bowl, mix the beetroot with all the other ingredients up to and including the salt, spread over the base.

To bake

Approx. 25 mins. on the bottom shelf of an oven preheated to 220°C. Remove.

Sauce

Mix the eggs with the cottage cheese, cheese and thyme, season. Pour the sauce over the vegetables. Sprinkle the nuts on top.

Return to the oven

Bake for approx. 25 mins. on the bottom shelf.

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