Quantity Ingredient
250 g Wheat Flour Type 405
125 g Margarine
5 tbsp Ice Water
1 tbsp Dried Thyme
150 g Leeks
2 tbsp Parsley
2 tbsp Basil
120 g Edam cheese
2 Egg yolk
125 g Sour cream
100 g Sour cream
50 g Sunflower seeds
Pepper & Salt
Paprika powder
100 g Ham dice
2 Albumen

Quiche is a spicy cake made of shortcrust pastry, topped with a hearty topping of vegetables, herbs and ham and gratinated with a pour of eggs and sour cream. Quiche can also be prepared with other vegetables, spicy cheese and cream. Quiche is a typical dish for Monday in France, as the remains of vegetables and roasts or cold cuts from the weekend are often used. Quiche is served hot or cold and also tastes very good as a small snack with a glass of wine. You can bake quiche either in a special flat quiche dish or on a baking tray. The shortcrust pastry from this quiche is additionally seasoned with thyme. It is best to prepare the shortcrust pastry one hour before baking so that it can still rest in the refrigerator. For the shortcrust pastry, put the flour in a bowl and season with salt. Sprinkle well chilled margarine in pieces over the flour and knead to a smooth dough with your hands. Gradually add ice water until the dough becomes smooth. For the ice water you simply put some ice cubes into a glass of water. It is important that all the ingredients are kneaded together as coldly and quickly as possible so that the shortcrust pastry does not stick to the hands. If you like, add some dried thyme and knead it carefully under the dough. Roll the dough into a ball, wrap in cling film and put in the fridge for an hour. Meanwhile, clean the leeks and cut into fine rings. Finely chop fresh herbs such as parsley and basil and mix with the leek. Grate Edam finely and add to the leek. Separate the eggs in two bowls. Put protein aside for later. Mix egg yolk with sour cream and sour cream and add sunflower seeds. Season the egg glaze with pepper, a little salt and paprika powder. Pour the glaze over the leek and stir well with a wooden spoon. Add half of the ham cubes and mix into the vegetables. Beat the egg whites until stiff and carefully fold into the vegetables. Do not stir too much so that the topping for the quiche remains airy during baking and does not collapse. Preheat the oven to 200° or 180° circulating air. Knead the shortcrust pastry again by hand and roll it out to a rectangle of approx. 22 x 26 cm on a lightly floured work surface. The quantity is enough for approx. 1/2 baking tray. Line the baking tray with baking paper and place the dough on top. Place a baking frame around the dough, fill in the topping and smooth down. Sprinkle the remaining ham cubes over the quiche and bake in the preheated oven at 200° or 180° circulating air on the middle rail until the cheese turns light brown, as shown in the picture above.

Servings: 6, Difficulty: 
Preparation time: 15 minutes, Total duration: 1 hour and 30 minutes

All data per serving:
555 kcal
35 g
20 g
37 g

(C)opyright by Marions Kochbuch