Peach quiche

Ingredients

Directions

1. 1

   For the shortcrust pastry, put flour, baking powder, salt, 75 g sugar, 1 egg, 1 packet vanilla sugar, butter in flakes and hazelnuts in a mixing bowl. Knead with the dough hook of the hand mixer.

2. 2

   Then work into a smooth dough with cool hands. Cover the dough and put it in a cool place for about 30 minutes. In the meantime, pour the peaches onto a sieve and drain well. Put the remaining eggs, remaining vanilla sugar and sugar, sour cream and sauce powder in a mixing bowl and mix well.

3. 3

   Cut peach halves into 4 slices each. Roll out the dough to a circle (approx. 33 cm Ø) on a floured work surface. Line a twist-off tin (29 cm Ø) with parchment paper as desired (otherwise grease or line with baking paper).

4. 4

   Place the shortcrust pastry exactly in it and prick several times with a fork. Spread the peaches on top and pour the custard evenly over the pastry. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 45-50 minutes on the lowest rack.

5. 5

   In the meantime, heat the jam in a small pot and pass it through a sieve. Take the quiche out of the oven, place it on a rack and let it cool down. Brush the peach slices with jam and dust the edge with icing sugar.

6. 6

   Serve decorated with mint as desired. Whipped cream tastes good with it. Makes about 12 pieces.