Quiche with Vegetables and Seeds
Tart
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Cook Time
1 h 15 min
Servings
12
Difficulty
Easy
Prep Time
20 Min
Ingredients (14 ingredients)
-
250 g dmBio Wheat Flour, Type 550
-
125 g Butter
-
1.5 TL Salt
-
1 Stück Organic Egg Yolk
-
0.5 Bund Spring Onions
-
50 g Cherry Tomatoes
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450 g Favorite Vegetables (Zucchini, Carrots, Broccoli, Peppers, etc.)
-
1 Becher Sour Cream
-
3 Stück Organic Eggs
-
1 TL dmBio Vegetable Broth Powder
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1 Prise dmBio Black Pepper, freshly ground
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100 g Mountain Cheese, grated
-
50 g dmBio Nut Mix, coarsely chopped
-
50 g dmBio Pumpkin Seeds
Preparation (6 steps)
Prepare the dough
Put 250 g dmBio Wheat Flour Type 550, 125 g butter, 1.5 tsp salt and 1 organic egg yolk into the mixing bowl and mix for 20 sec/speed 4. Add 1 tbsp cold water and knead for 1 min/kneading setting to form a dough. Wrap the dough in cling film and refrigerate for 30 minutes.
Knead the dough
Remove the dough from the refrigerator, put it in the mixing bowl and knead for 1 min/kneading setting.
Roll out and bake the dough
Roll out the dough and place in a quiche dish. Prick several times with a fork. Preheat the oven to 180 degrees top/bottom heat.
Prepare the vegetables
Cut 0.5 bunch of spring onions into rings, halve 50 g cherry tomatoes and slice or grate 450 g of your favorite vegetables (zucchini, carrots, broccoli, peppers, etc.).
Prepare the filling
Put 1 tub of sour cream, 3 eggs, 1 tsp dmBio vegetable broth powder, salt and freshly ground dmBio Black Pepper into the mixing bowl and mix for 10 sec/speed 4. Fold in 100 g grated mountain cheese, 50 g coarsely chopped dmBio nut mix and 25 g dmBio pumpkin seeds.
Fill and bake the quiche
Spread onions, tomatoes and vegetables on the dough base. Pour the filling over it. Sprinkle with remaining nuts and pumpkin seeds. Bake in the preheated oven at 180 degrees top/bottom heat for 35-40 minutes.
Finished cooking? Great! 🎉
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