Cheese and chives quiche

Name: Cheese and chives quiche
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 200 g + some flour; 2 Egg yolk + 4 eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 7-10 Tbsp Pepper; 100 g cold + some butter; 200 g Appenzeller (piece); 1–2 Garlic cloves; 1 collar Chives; 200 g Double cream cheese; 7-10 Tbsp Nutmeg; 2-3 TABLESPOONS Breadcrumbs; baking paper; 7-10 Tbsp Crème fraîche, nasturtium flowers and chives

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

200 g + some flour
2 Egg yolk + 4 eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Sugar
7-10 Tbsp Pepper
100 g cold + some butter
200 g Appenzeller (piece)
1–2 Garlic cloves
1 collar Chives
200 g Double cream cheese
7-10 Tbsp Nutmeg
2-3 TABLESPOONS Breadcrumbs
baking paper
7-10 Tbsp Crème fraîche, nasturtium flowers and chives

Directions

1
Knead 200 g flour, 2 egg yolks, 3 tablespoons cold water, 1 level teaspoon salt, 1 pinch sugar and 100 g butter in flakes to a smooth dough.
2
Roll out the dough between 2 layers of baking paper if necessary (approx. 30 cm Ø). Place the dough in a greased, flour-spread tart tin (e.g. with a removable base; 26 cm Ø). Prick the base more often and chill for about 1 hour.
3
Finely grate the cheese. Peel and chop the garlic. Wash the chives and cut into small rolls. Mix everything with cream cheese and 4 eggs. Season with salt, pepper and a little nutmeg.
4
Sprinkle the bottom with breadcrumbs. Spread grated cheese on top. Sprinkle with cheese glaze. Bake in a preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: see oven manufacturer), on the lowest shelf for approx. 50 minutes.
5
Remove, let it cool down. Garnish as desired with crème fraîche, flowers and chives.