Quiches with Chicory, Scallions and Tomatoes

Ingredients

• 180 g flour
• 0.5 tsp Salt
• 1 egg
• 120 g butter
• 60 g dried pickled tomatoes (in oil)
• 1 chicory
• 150 g Low-Fat Quark
• 2 Eggs
• 3 tbsp freshly grated Parmesan
• 120 ml whipping cream
• 1 tbsp freshly chopped parsley
• Salt
• pepper (ground)
• flour (for the work surface)
• butter (for the tins)

Instructions

1. 1.

   For the dough, mix flour with salt, sift onto the work surface, create a well in the center, crack the egg into it and scatter butter pieces around the well. Knead all ingredients by hand into a smooth dough, shape into a ball, wrap in cling film and refrigerate for 30 minutes.

2. 2.

   Puree the tomatoes with 2-3 tbsp tomato oil.

3. 3.

   Quarter the chicory, remove outer leaves and cut off the stem. Slice the quarters into fine strips. Briefly blanch in boiling salted water, drain, shock in cold water and let dry well.

4. 4.

   Whisk the quark with eggs, cheese and cream, then fold in the chicory and parsley. Season with salt and pepper.

5. 5.

   Preheat oven to 180°C (350°F) fan‑forced or conventional heat.

6. 6.

   Divide dough into four equal portions and roll each slightly larger than the tins on a floured surface. Line buttered tins, lifting a rim high.

7. 7.

   Spread a thin layer of tomato pesto on the base and distribute the chicory mixture over it. Drizzle with more pesto and bake in the preheated oven for 25–30 minutes.

8. 8.

   Remove, carefully lift out of tins and serve immediately.