Sweet blueberry quiche

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Grease a rectangular tart mould with a lifting base (approx. 18 x 26 cm) and dust with flour. Unroll the puff pastry, remove baking paper.

2. 2

   Cut out a rectangle (approx. 22 x 30 cm), line a mould with it, put the rest of the dough aside. Pull the dough up at the edge of the tin and press it down slightly. Prick the dough base more often with a fork. Cover with baking paper and cover with legumes.

3. 3

   Pre-bake the base in a hot oven for about 10 minutes.

4. 4

   Select the berries, wash and drain. Separate eggs. Mix quark, egg yolks, 75 g sugar, vanilla sugar and 1 pinch of salt with the whisks of the mixer. Beat the egg whites until stiff, adding 75 g of sugar.

5. 5

   Fold the beaten egg white into the curd mixture.

6. 6

   Remove the quiche base from the oven, remove the pulses and baking paper. Spread the quark mixture on the dough base and sprinkle with berries. Cover the oven rack with baking paper. Place the tart mould on one half of the rack.

7. 7

   Bake in a hot oven at the same temperature for another 20 minutes.

8. 8

   Cut out small flowers from the rest of the dough. 6-8 minutes before the end of the baking time, place on the free half of the baking paper and bake with it. Remove the quiche and flowers and let them cool down. Remove the quiche from the pan, decorate with flowers and dust with icing sugar.

Nutrition Facts

KCAL
340 kcal

CARBS
36 g

FATS
15 g

PROTEINS
13 g