Black salsify quiche

Name: Black salsify quiche
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 280 g + 1 Tsp Mehl; 120 g Butter; 7-10 Tbsp Salt; 1 egg (size M); 1 bundle (approx. 500 g) Black salsifies; 1-2 TABLESPOONS Vinegar; 7-10 Tbsp or vinegar essence; 1 TABLESPOON Lemon juice; 300 g Carrots; 300 g detached pork chop; 1 TABLESPOON Oil; 350 ml Vegetable broth (instant); 100 ml Milk; 7-10 Tbsp black pepper; 7-10 Tbsp freshly grated nutmeg; 7-10 Tbsp Cress; 7-10 Tbsp Grease; 7-10 Tbsp Flour

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

280 g + 1 Tsp Mehl
120 g Butter
7-10 Tbsp Salt
1 egg (size M)
1 bundle (approx. 500 g) Black salsifies
1-2 TABLESPOONS Vinegar
7-10 Tbsp or vinegar essence
1 TABLESPOON Lemon juice
300 g Carrots
300 g detached pork chop
1 TABLESPOON Oil
350 ml Vegetable broth (instant)
100 ml Milk
7-10 Tbsp black pepper
7-10 Tbsp freshly grated nutmeg
7-10 Tbsp Cress
7-10 Tbsp Grease
7-10 Tbsp Flour

Directions

1
Put 250 g flour, 100 g butter, 1/2 teaspoon salt, egg and 1-2 tablespoons cold water into a mixing bowl. Knead with the dough hook of the hand mixer. Then work into a smooth dough with cold hands. Cover and leave to rest in the refrigerator for approx. 45 minutes. In the meantime, brush the black salsifies vigorously under cold water.
2
Then peel, wash and immediately place in vinegar water with 1 teaspoon of flour. Cook in salt water with lemon juice in a wide pot for about 20 minutes. Peel, wash and slice the carrots. Cook the carrots in boiling salted water for about 5 minutes, remove and drain. Cut the smoked pork loin into cubes. Heat the oil in a pan and fry the smoked pork in it, turning it over. Take them out and let them drip off on kitchen paper. Lift out the black salsifies, rinse with cold water and cut into pieces. Melt 20 g butter. Sauté 30 g flour in it.
3
Take them out and let them drip off on kitchen paper. Lift out the black salsifies, rinse with cold water and cut into pieces. Melt 20 g butter. Sauté 30 g flour in it. Deglaze with stock and milk. Bring to the boil and simmer while stirring for about 5 minutes. Season with salt, pepper and nutmeg
4
Roll out the dough 4-5 mm thick on a lightly floured work surface and cut out circles (approx. 14 cm Ø). Grease 6 moulds (approx. 12 cm Ø) with lift-off bases and line with the dough. Spread black salsify, carrots and celery on top. Spread béchamel sauce on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the second rack from below for 25-30 minutes. Remove from the pan, garnish with cress and serve