Savory spring quiche with aromatic wild garlic and creamy goat cheese on a crispy carrot-walnut pastry base. Perfect combination of fresh spring herbs and nutty flavors.
Instructions
Mix flour, grated carrots, ground walnuts and salt in a bowl. Add cold butter cubes and rub with fingertips until mixture resembles coarse breadcrumbs. Knead in the egg until smooth dough forms. Shape into a ball and wrap in plastic wrap.
Refrigerate the dough for at least 30 minutes. Meanwhile, butter a 26cm quiche tin and line with parchment paper.
Roll out dough on floured surface to 3mm thickness. Carefully transfer to the tin, press into corners and trim excess edges. Prick the base several times with a fork.
Line pastry with parchment paper and fill with baking beans. Bake at 200°C (180°C fan) for 12 minutes. Remove beans and paper, bake for another 5 minutes until lightly golden.
Whisk together cream, eggs, pepper and nutmeg in a bowl. Stir in chopped wild garlic and gently fold in crumbled goat cheese. Season with salt to taste.
Pour the wild garlic mixture evenly over the pre-baked base. Sprinkle with chopped walnuts. Bake at 180°C (160°C fan) for 30-35 minutes until golden brown and filling is set.
Let quiche rest in tin for 10 minutes, then carefully remove. Serve warm or at room temperature. Garnish with fresh wild garlic leaves and serve with mixed salad.
Ingredients
- 200g plain flour 200 g
- 80g finely grated carrots 80 g
- 60g ground walnuts 60 g
- 100g cold butter, cubed 100 g
- 1 medium egg 1 Stück
- 1 tsp salt 1 TL
- 300ml heavy cream (35% fat) 300 ml
- 3 large eggs 3 Stück
- 150g fresh soft goat cheese, crumbled 150 g
- 80g fresh wild garlic, washed and chopped 80 g
- 1 tsp freshly ground black pepper 1 TL
- 1 pinch freshly grated nutmeg 1 Prise
- 2 tbsp toasted walnuts, roughly chopped 2 EL
Baking Timer
The timer appears at the bottom right of the screen.
Comments 0
No comments yet. Be the first!