Egg Quiche
easy
105 mins
105 mins
Ingredients
- 100 g Butter or margarine
- 100 g Flour
- 100 g Buckwheat flour
- 50 g ground hazelnuts
- 7-10 Tbsp Salt
- 12 Eggs (size M)
- 2 (approx. 100 g) Spring onions
- 2 (150 g each) Becher Crème fraîche
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 50 g Trout caviar to garnish
- 7-10 Tbsp Grease
- 7-10 Tbsp Cling film
Directions
- 1
Knead the fat in flakes, flour, hazelnuts, 1/4 teaspoon of salt, 1 egg and 1 tablespoon of cold water to a smooth dough. Cover and chill for about 30 minutes. Meanwhile, hard-boil 7 eggs for about 10 minutes.
- 2
Then rinse with cold water, peel and chop. Clean and wash spring onions and cut into rings. Whisk remaining eggs and 1 cup of crème fraiche. Season to taste with salt, pepper and nutmeg.
- 3
Roll out dough between 2 layers of foil (26-27 cm Ø). Place in a greased mould with removable base (24 cm Ø). Press down the edges. Pre-bake in the preheated oven (electric: 200°C/ gas: level 3) for 10 minutes on the bottom shelf.
- 4
Then add chopped eggs, spring onions and egg cream. Bake for a further 40-45 minutes on the middle rack (electric oven: 175°C/ gas: level 2). Serve each piece with a dollop of crème fraîche and trout caviar.
- 5
Results in about 8 pieces.
Nutrition Facts
560 kcal
212 g
43 g
18 g
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