Wholemeal quiche with vegetables and almonds
easy
90 mins
90 mins
Ingredients
- 100 g Wheat flour (Type 1050)
- 75 g ground almonds (with skin)
- 100 g Margarine
- 1 Egg Yolk
- 1 coated Tsp Salt
- 1 knife tip grated nutmeg
- 7-10 Tbsp Cling film
- 200 g cherry tomatoes
- 150 g fresh shiitake mushrooms
- 1 (150 g) small bunch of spring onions
- 200 g Chicken filet
- 50 g Almonds (with skin)
- 2 TABLESPOONS Oil (e.g. peanut oil or sesame oil with chilli)
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 4 Eggs (size M)
- 200 ml Milk
- 1-2 TABLESPOONS Soy sauce
- 1 TABLESPOON Sherry vinegar
- 1/2 TEASPOON Sambal Oelek
- 1/2 bunch flat leaf parsley
- 1 package (100 g) Herbal sprouts (radish, radishes, alfalfa and mustard sprouts)
- 4 TABLESPOONS White wine vinegar (or fruit vinegar)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TABLESPOON Soy sauce
- 4 TABLESPOONS Soybean oil
Directions
- 1
Mix flour, ground almonds, fat, egg yolk, 1 teaspoon salt and nutmeg with the dough hooks of the hand mixer. Quickly knead with your hands to a smooth dough, wrap in foil, refrigerate for about 30 minutes. Wash the tomatoes and remove the stalk. Wash mushrooms, dab dry. Remove stalks, quarter heads. Clean and wash spring onions and cut into 2 cm long pieces. Wash chicken fillets, dab dry, cut into strips. Halve the almonds, fry briefly in a dry pan and set aside. Heat the oil in the pan. Brown the meat in it, fry the mushroom heads and stems briefly and season with salt and a little pepper. Add tomatoes, spring onions and almonds and let cool off. Press the dough into a quiche tin (25 cm Ø). Spread vegetables and meat on top. Mix eggs, milk, soy sauce, sherry vinegar and sambal oelek. Pour over the filling. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 35-40 minutes and let it set. Wash parsley, dab dry, pluck leaves and cut into strips. Wash the sprouts and let them drip off. For the vinaigrette, mix vinegar, salt, pepper, soy sauce and oil. Mix sprouts and parsley, pour vinaigrette over them and serve with quiche
- 2
Plates + bowls: Waechtersbach
- 3
Quiche mold: Bella Cucina
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