Quiche with Wild Garlic and Cherry Tomatoes

Ingredients

• 250 g flour
• 125 g cold butter
• 1 pinch salt
• 1 egg
• 125 g fresh wild garlic leaves
• 1 bunch chives
• 1 red bell pepper
• 500 g quark
• 3 eggs
• 150 g Sour cream
• 1 tsp lemon juice
• 1 tbsp semolina
• Salt
• pepper (ground)
• 6 Cherry tomatoes

Instructions

1. 1.

   Sift the flour onto a work surface, mix with salt and create a well in the center. Cut the cold butter into small pieces, distribute around the well, add the egg to the center, and use a knife to cut through everything until small dough crumbs form. Quickly knead with hands into dough, shape into a ball, wrap in cling film and refrigerate for about 30 minutes.

2. 2.

   Wash and dry the wild garlic and chives, then finely chop them. Clean the bell pepper, wash it, quarter it, remove seeds, and dice very finely.

3. 3.

   Whisk together quark, eggs, sour cream, lemon juice, herbs, pepper, and semolina. Season with salt and pepper.

4. 4.

   Roll out the dough between two sheets of cling film to match the baking pan size, line the greased pan, prickle with a fork several times, and pre-bake in a preheated oven at 180°C (middle rack) for 12 minutes. Remove and spread the quark mixture over it. Top with halved cherry tomatoes and bake the quiche for about 40 minutes.

5. 5.

   Cool slightly before slicing and serving.