Vegetable Quiche – From 15 Month

Rating: 3.0 / 5.00 (4 Votes)

Total time: 45 min

For the shortcrust:



For the short pastry, sift flour onto a baking board. Press an indentation in the center. Cut cold butter into small cubes. Add butter and 1 good pinch of sea salt to flour form and knead everything together to form shortcrust pastry. Repeatedly add a little water drop by drop. Form the dough into a ball, wrap in plastic wrap and refrigerate for 1 hour.

For the filling, clean and rinse the chard or spinach leaves and steam them in a large saucepan, dripping wet, for about 5 minutes in their own juices with the lid closed until soft.

Drain the cooked chard or spinach leaves in a sieve, rinse with cold water to retain the green color, and squeeze out all the liquid. Rinse and clean parsley roots and grate finely on a raw vegetable grater. Clean, rinse and quarter leeks lengthwise. Cut the white parts into 1/2 cm pieces.

Heat 2 tbsp. butter in a Reindl. Pour in leek pieces and sauté for about 2 min until soft. Add parsley root shavings and steam for another 8 to 10 min with the lid closed. Stir in squeezed chard or leaf spinach. Season with 1 pinch of sea salt and nutmeg (freshly grated).

Mix half of the cream cheese into the vegetable mixture.

Preheat the oven to 200 °C (gas mark 3).

Grease a quiche dish with a little butter and dust with flour.

Roll out the short pastry on the floured baking board and line the dish with it. Fill with the

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