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

200g wholemeal PureSpelt flour
½tsp salt
80g butter, cut into pieces, cold
1dl water

Vegetables

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

Sauce

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

One flan tin (approx. 30 cm in diameter)

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. 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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