Rhubarb Quiche
Rhubarb quiche is a recipe with fresh ingredients from the rhubarb cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g flour
- 150 g cold butter
- 70 g sugar
- 1 pinch salt
- 1 egg
- dried legume (for blind baking)
- 400 g rhubarb
- 200 g sugar
- 0.5 tsp cinnamon
- sugar
- 200 g crème fraîche
- 4 eggs
- juice of one lemon
Instructions
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1.
Sift flour onto the work surface, mix with salt and sugar, then press a well in the center. Cut cold butter into small pieces and distribute around the well, add the egg to the center and use a knife to cut through all ingredients until small dough crumbs form; quickly knead by hand into a dough, shape into a ball, wrap in cling film and refrigerate for about 30 minutes.
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2.
Clean rhubarb, trim if necessary, cut into 2–3 cm pieces and mix with 100 g sugar and cinnamon.
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3.
Whisk eggs with remaining sugar until creamy. Whip crème fraîche like cream and fold into the egg mixture with lemon juice.
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4.
Roll out dough on a floured surface and line a greased pan, forming a ~3 cm high edge. Cut parchment paper to size, lay over dough, weigh down with dried legumes and blind bake in preheated oven at 180 °C (fan 160 °C) for about 15 minutes so the crust doesn’t soften; remove the cake, discard legumes and paper, spread rhubarb on the base, pour the cream over it and bake at the same temperature for about 30 minutes until set.
