Radish quiche

Radish quiche

Total: 2 hr 25 min. | Active: 30 min.
Nutritional value / person: 538 kcal
, Fat: 30 g
, Carbohydrate: 40 g
, Protein: 25 g


4 people


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

Pastry dough

200 g light spelt flour
30 g semi-hard cheese *-*
2 tbsp marjoram, finely chopped
¼ tsp salt
75 g butter, cold, cut into pieces
¾ dl water


1 spring onion incl. green part, cut into thin rings
200 g plain cottage cheese
60 g semi-hard cheese *-*
2 eggs, beaten
2 dl milk
½ tsp salt
½ tsp Tasmanian pepper
2 bunches radishes, cut in half
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One flan tin (approx. 30 cm in diameter), base lined with baking paper

How it's done

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Pastry dough

Mix the flour, cheese, marjoram 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 quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 1 hr.

On a lightly floured surface, roll out the dough (approx. 32 cm in diameter), place in the prepared tin. Prick the base firmly with a fork, chill for approx. 15 mins.


Spread the spring onions over the pastry base. Mix the cottage cheese with all the other ingredients up to and including the pepper, pour over the onions. Top with the radish.

To bake

Approx. 40 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool slightly, remove from the tin, serve warm.

Good to know
Serve with: Leaf salad
Tip: Sprinkle with diced bacon.

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