Description
Classic quiche from Southern Germany in combination with some fresh herbs.
Ingredients
Scale
For the crust
- 7 oz. (200g) all-purpose flour
- 3.5 oz. (100g) cold butter
- 1 tsp. salt
- 1 egg
- 4–5 tbsp. ice water
For the filling
- 1 bunch spring onions
- 2 red onions
- 1 white onion
- 2 shalotts
- olive oil for frying
- 1/2 cup (120ml) Federweißer (or white wine)
- 3/4 cup (200ml) heavy cream
- 1/2 cup (100ml) milk
- 4 tbsp. herbs for “Frankfurter Grüne Soße”*
- salt, pepper
- pinch of curcuma
- pinch of pimentón
- *typically parsley, chives, sorrel, borage, cress, chervil and salad burnet
Instructions
- Add the flour, salt and cold butter in small pieces to a bowl. Use a pastry cutter to bring the flour and butter together until the form small crumbs. Add the egg and 4 tablespoons of the water and mix with a rummer spatula – you should get a soft dough (but not too soft). If it is not coming together add another tablespoon of the water and more if needed. Form a flat disc and wrap in plastic wrap. Place in the fridge for an hour.
- Grease a 10 inch (26cm) tart tin with loose bottom. Roll out the dough and place in the tin – press to the bottom and sides to from a nice crust. Place in the fridge until the rest is done.
- Wash the spring onions. Peel the onions and cut all into rings. Heat up a pan and add some olive oil. Sauté the onions for several minutes – they should get soft and look glossy but should not get dark or burnt. Season with salt and pepper. Add the Federweißer (or white wine), reduce the heat a bit and let cook for 2-3 minutes. Remove from the heat and let cool down.
- Preheat the oven to 390˚F (200°C). In a small bowl mix the eggs with heavy cream, milk and the herbs. Season with salt and pepper (a good amount), the pinch of curcuma and pimentón. Take the tart tin out of the fridge and place the onions on the crust. Pour the egg mixture on top and bake for 40-45 minutes. Serve warm with some Federweißer or white wine.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 9