Grape quiche with hazelnut base and sand glaze

Name: Grape quiche with hazelnut base and sand glaze
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 225 g green and blue grapes; 250 g Flour; 5 Eggs (size M); 2 packages Vanillin sugar; 1 pinch Salt; 200 g Sugar; 125 g Butter or margarine; 25 g ground hazelnuts; 250 g Schmand; 3 TABLESPOONS Hazelnut flakes; 7-10 Tbsp Icing sugar; 7-10 Tbsp Lemon balm; 7-10 Tbsp Grease

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

225 g green and blue grapes
250 g Flour
5 Eggs (size M)
2 packages Vanillin sugar
1 pinch Salt
200 g Sugar
125 g Butter or margarine
25 g ground hazelnuts
250 g Schmand
3 TABLESPOONS Hazelnut flakes
7-10 Tbsp Icing sugar
7-10 Tbsp Lemon balm
7-10 Tbsp Grease

Directions

1
Wash the grapes, drain and pluck them from the panicles. Put flour, 1 egg, 1 packet of vanilla sugar, salt and 100 g sugar in a mixing bowl. Add the fat in pieces and ground hazelnuts and knead everything into a smooth dough. Cover the dough and refrigerate for about 20 minutes. In the meantime, mix sour cream, remaining sugar and vanilla sugar and the remaining eggs. Grease a quiche tin (28 cm Ø), roll out the dough and line the tin with it.
2
Prick the bottom several times with a fork and sprinkle with 2 tablespoons of hazelnut leaves. Spread the grapes on the base and pour over the sourdough. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 50 minutes. Let it cool down on a cake rack and sprinkle the remaining hazelnut leaves on top. Dust with icing sugar and decorate with lemon balm