Quiche with spring vegetables and ham
easy
75 mins
75 mins
Ingredients
- 150 g Flour
- 1 1/2 TSP. Baking Powder
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 60 g Low-fat curd
- 200 g grated Emmental cheese
- 6 Eggs (size M)
- 4 TABLESPOONS Olive oil
- 250 g Spinach
- 1 Onion
- 250 g cherry tomatoes
- 3 Spring onions
- 100 g cooked ham
- 300 g Whipped cream
- 7-10 Tbsp Fat and flour
- 7-10 Tbsp Cling film
- 7-10 Tbsp Aluminium foil
Directions
- 1
For the dough, mix flour, baking powder, 1 level teaspoon salt, pepper and nutmeg. Add quark, 50 g cheese, 1 egg and 3 tbsp. oil and knead to a smooth dough with the dough hooks of the hand mixer. Wrap in cling film and let it rest. For the topping, clean, wash and shake dry the spinach. Peel onion and cut into cubes.
- 2
Heat 1 tbsp. oil and fry the onion until transparent. Add the spinach, let it collapse and season with salt and pepper. Wash the tomatoes. Clean and wash spring onions. Cut ham into cubes. For the glaze mix cream, 5 eggs and 150 g cheese. Roll out the dough to a circle (approx. 30 cm Ø). Put it into a greased tart tin (26 cm Ø), dust it with flour. Press down the edge. Spread the prepared vegetables and ham in the mould. Pour the icing over it.
- 3
Roll out the dough to a circle (approx. 30 cm Ø). Put it into a greased tart tin (26 cm Ø), dust it with flour. Press down the edge. Spread the prepared vegetables and ham in the mould. Pour the icing over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 40 minutes. After about 30 minutes, cover the surface with aluminium foil if necessary. Remove the finished quiche, let it rest for a short time and cut it into pieces
- 4
Waiting time approx. 10 minutes
Nutrition Facts
290 kcal
12 g
20 g
14 g
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