Quiche with Roquefort, Apples and Chicory

Ingredients

• 100 g spelt flour type 630
• 2 tbsp spelt flour type 630 (for working)
• 100 g spelt whole‑grain flour
• 100 g low‑fat quark
• 4 tbsp rapeseed oil
• 1 egg yolk
• Salt
• 3 chicory heads
• 1 apple
• 6 Eggs
• 50 ml Milk (3.5% fat)
• Pepper
• 2 tbsp hazelnuts (15 g each)
• 80 g Roquefort (50% fat in curd)

Instructions

1. 1.

   Knead flour, quark, 3½ tbsp oil, egg yolk and a pinch of salt into a smooth dough; shape into a ball, wrap in a damp cloth and chill for about an hour.

2. 2.

   Meanwhile clean and wash chicory, halve lengthwise. Wash apple, core it and slice thinly. Whisk eggs with milk, season with salt and pepper. Roughly chop hazelnuts. Grease tart pan with remaining oil.

3. 3.

   Roll dough on a floured surface slightly larger than the pan and line the pan to the edge. Arrange chicory and apple slices in the pan, pour over the egg‑milk mixture, scatter cheese pieces on top and sprinkle hazelnuts.

4. 4.

   Bake in a preheated oven at 180 °C (fan 160 °C; gas 2–3) for 30–35 minutes (check with a skewer). Serve warm.