Bean Quiche with Parmesan

Ingredients

• 250 g flour
• 125 g cold butter
• 1 pinch salt
• 1 egg
• 250 g green beans
• 125 g mozzarella
• 100 g ham (sliced)
• 1 tbsp dried tomatoes (in oil)
• 200 ml whipping cream
• 2 tbsp crème fraîche
• 2 Eggs
• Salt
• Pepper (freshly ground)
• nutmeg
• 2 tbsp parsley
• 50 g Parmesan
• 1 untreated lime
• flour for handling
• butter for the pan

Instructions

1. 1.

   Sift flour onto a work surface, mix in salt and create a well in the center. Cut cold butter into small pieces and distribute around the well; crack an egg into the middle. Use a knife to cut through all ingredients until small dough crumbs form, then quickly knead with hands into dough, shape into a ball, wrap in cling film and chill for about 30 minutes. Preheat oven to 200°C (400°F) fan‑forced.

2. 2.

   Wash, trim and blanch beans in boiling salted water for about 6 minutes. Shock in cold water, drain and cut into ~3 cm pieces. Cube mozzarella. Slice ham and drained tomatoes into thin strips.

3. 3.

   Roll out dough on floured surface and line a buttered tart tin with it. Arrange beans, tomatoes, ham and mozzarella over the dough. Whisk cream, crème fraîche and eggs together; season with salt, pepper and nutmeg. Pour mixture over the filling and bake in preheated oven for 30–35 minutes. Wash parsley, pat dry, strip leaves and roughly chop. Grate parmesan. Rinse lime hot and finely grate its zest. Mix parsley with lime zest and sprinkle over finished tart along with grated parmesan. Serve immediately.