Sauerampfer-Quiche

Ingredients

• 250 g flour
• 125 g cold butter
• 1 pinch salt
• 1 egg
• 1 bunch Basil
• 1 bunch parsley
• 1 bunch dill
• 10 sorrel leaves
• 3 eggs
• 400 g double cream cheese
• 1 tbsp Lemon Juice
• Salt
• white pepper
• paprika bell peppers (sweet)
• flour (for working surface)

Instructions

1. 1.

   Sift flour onto a work surface, mix with salt and create a well in the center. Cut cold butter into small pieces and distribute around the well, place the egg in the middle 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.

2. 2.

   Wash herbs and sorrel, dry and finely chop the leaves. Separate the eggs. Beat the egg whites stiffly. Mix cream cheese with lemon juice and yolks well. Fold in the herbs and beaten egg whites, season with salt, pepper and paprika.

3. 3.

   Preheat the oven to 175°C. Roll out the dough on a lightly floured surface into a circle and line a greased pan slightly overhanging the edges. Spread the herb‑cheese mixture over the dough, fold the dough over it, and bake in the hot oven for about 30 minutes. Serve garnished with herbs and flowers.