Sugar-pepper quiche with Parma ham

Name: Sugar-pepper quiche with Parma ham
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 25 g Walnut kernels; 250 g Flour; 1 TEASPOON Sugar; 7-10 Tbsp Salt; 4 Eggs (size M); 125 g Butter; 100 g Carrots; 300 g Sweet peas; 125 g Schmand; 7-10 Tbsp black pepper; 7-10 Tbsp ground nutmeg; 2 TABLESPOONS Breadcrumbs; 30 g freshly grated Parmesan cheese; 4 discs Parma ham (approx. 12 g each); 7-10 Tbsp Fat and flour; 7-10 Tbsp Flour; 7-10 Tbsp Chervil

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

25 g Walnut kernels
250 g Flour
1 TEASPOON Sugar
7-10 Tbsp Salt
4 Eggs (size M)
125 g Butter
100 g Carrots
300 g Sweet peas
125 g Schmand
7-10 Tbsp black pepper
7-10 Tbsp ground nutmeg
2 TABLESPOONS Breadcrumbs
30 g freshly grated Parmesan cheese
4 discs Parma ham (approx. 12 g each)
7-10 Tbsp Fat and flour
7-10 Tbsp Flour
7-10 Tbsp Chervil

Directions

1
Finely grind the nuts in the universal chopper. For the base, place flour, sugar, salt, nuts, 1 egg and butter in flakes in a mixing bowl and work through with the dough hooks of the hand mixer. Then knead into a smooth dough with floured hands. Quarter the dough. Grease 4 tartlet cups (12 cm Ø, with lift off base) and sprinkle with flour. Roll out each quarter of dough on a floured work surface into a circle (approx. 15 cm Ø) and place in a mould.
2
Press down the edge. Prick several times with a fork. Chill for about 30 minutes. In the meantime clean, wash and slice the carrots. Clean and wash the mangetouts. Put the carrots in boiling salted water and cook for about 4 minutes. After half the cooking time add the sugar snap peas and cook until done. Then pour into a sieve and drain well. Mix 3 eggs and sour cream. Season vigorously with salt, pepper and nutmeg. Sprinkle short pastry bases with breadcrumbs.
3
Put the carrots in boiling salted water and cook for about 4 minutes. After half the cooking time add the sugar snap peas and cook until done. Then pour into a sieve and drain well. Mix 3 eggs and sour cream. Season vigorously with salt, pepper and nutmeg. Sprinkle short pastry bases with breadcrumbs. Spread the vegetables in it and pour the sour cream on top. Sprinkle with parmesan. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 25 minutes. Remove from the oven and carefully lift out of the baking trays. Serve with a slice of Parma ham and garnish with chervil as desired
4
Spread the vegetables in it and pour the sour cream on top. Sprinkle with parmesan. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 25 minutes. Remove from the oven and carefully lift out of the baking trays. Serve with a slice of Parma ham and garnish with chervil as desired