for 4 person

Pastry dough

200 g	white flour
½ tsp	salt
75 g	butter, cut into pieces, cold
50 g	grated Gruyère
¾ dl	water

Quiche

2 tbsp	durum wheat semolina
3	eggs
1 dl	single cream
200 g	plain cottage cheese
100 g	grated Gruyère
1 bunch	wild garlic, finely chopped
½ tsp	salt

To bake

2 tbsp	lemon juice
2 tbsp	olive oil
1 pinch	salt
a little	pepper
4	hard-boiled eggs, peeled, cut in half
50 g	baby lettuce
½ bunch	dill, torn into pieces
½ bunch	flat-leaf parsley, torn into pieces

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. Mix in the cheese, pour in the water, mix quickly to form a soft dough (do not knead), cover and chill for approx. 30 mins.

Quiche

Roll out the dough into a circle (approx. 32 cm in diameter) between two sheets of baking paper, transfer to a baking tin along with the bottom sheet of baking paper. Prick the base firmly with a fork, sprinkle with semolina. Mix the eggs with all the other ingredients up to and including the salt, spread over the pastry base.

To bake

Approx. 35 mins. on the bottom shelf of an oven preheated to 220°C. Remove, allow to cool slightly. Combine the lemon juice and oil, season. Spread the eggs, lettuce and herbs on top of the lukewarm quiche. Drizzle the dressing on top.

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