Whole Wheat Nettle Quiche with Tofu

Name: Whole Wheat Nettle Quiche with Tofu
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 10 min
Yield: 12
Cuisine: Europe
Ingredients: 105 g cold butter (available at health food stores); 100 g spelt whole wheat flour (available at health food stores); 115 g spelt flour type 1050 (available at health food stores); 0.5 tsp baking powder (available at health food stores); 4 eggs (available at health food stores); salt (available at health food stores); 70 g nettle tips; 1 Shallot; 60 g mountain cheese (50% fat, in whole milk); 200 g Taifun tofu plain (available at health food stores); 250 g ricotta; 4 tbsp Milk (3.5% fat); pepper (available at health food stores); 2 tbsp hazelnuts (30 g; available at health food stores)

Prep: 20min

| Servings: 12 | Cook: 1h 15min

Spoonsparrow’s Whole Wheat Nettle Quiche with Tofu is a delicious wholesome variation of the classic.

Ingredients

105 g cold butter (available at health food stores)
100 g spelt whole wheat flour (available at health food stores)
115 g spelt flour type 1050 (available at health food stores)
0.5 tsp baking powder (available at health food stores)
4 eggs (available at health food stores)
salt (available at health food stores)
70 g nettle tips
1 Shallot
60 g mountain cheese (50% fat, in whole milk)
200 g Taifun tofu plain (available at health food stores)
250 g ricotta
4 tbsp Milk (3.5% fat)
pepper (available at health food stores)
2 tbsp hazelnuts (30 g; available at health food stores)

Instructions

1.
Cut 100 g butter into cubes, then combine with the flours, baking powder, 1 egg, a pinch of salt and 4 tbsp cold water. Mix with a hand mixer or by hand until a smooth dough forms. Cover and chill for 30 minutes.
2.
Wash nettle leaves carefully with gloves, then blanch in boiling salted water for 3 minutes. Drain, shock in ice water, let drain again, then roughly chop.
3.
Grease the quiche tin with remaining butter. Roll out the dough on a floured surface to about 32 cm diameter, place it in the tin, shaping a rim and pressing slightly up. Prick the base with a fork several times. Lay parchment paper over the dough and scatter dried fruit shells on top. Bake in a preheated oven at 200°C (180°C fan; gas: level 3) for 15 minutes.
4.
Meanwhile peel and slice the shallot into rings. Grate the mountain cheese. Cut the plain tofu into small pieces. Blend ricotta with tofu, remaining eggs and milk into a smooth mixture. Stir in half of the cheese and lemon zest, season with salt and pepper. Fold in the chopped nettles.
5.
Remove the quiche base from the oven, lift off the parchment and fruit shells, let the base cool for 10 minutes. Pour in the ricotta-tofu mixture, spread remaining cheese and shallot rings on top, then bake the quiche another 30–40 minutes.
6.
Meanwhile roughly chop hazelnuts. Sprinkle them over the finished quiche and serve cut into pieces.