Autumn quiche


Total time: 2hr 35m
Preparation Time: 45m

Servings
For 4 people


Nutritional Information

Contains 886 Kcal, 37g Protein, 58g Carbohydrates, 54g Fat


Ingredients

  • Pastry dough
  • 200 g wholemeal PureSpelt flour
  • 80 g butter, cut into pieces, cold
  • 0.5 tsp salt
  • 1 dl water
  • Vegetables
  • 2 tbsp durum wheat semolina
  • 250 g leek, cut into approx. 2 cm pieces
  • 300 g raw beetroot, sliced
  • 200 g washed, prepared kale
  • 2 tbsp olive oil
  • 200 g parsnips, sliced
  • 300 g squash, sliced
  • 1 tsp salt
  • Sauce
  • 4 eggs
  • 200 g plain cottage cheese
  • 130 g grated Gruyère
  • 1 tbsp thyme leaf
  • 0.25 tsp salt
  • a little pepper
  • 50 g walnut kernels, coarsely chopped
  • Utensils
  • One flan tin (approx. 30 cm in diameter)

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Instructions

  • 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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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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