Wild Garlic and Tomato Quiche

Ingredients

• 150 g spelt whole grain flour
• 75 g butter
• 40 g Parmesan (1 piece)
• 250 g cherry tomatoes
• 2 red onions
• 1 tsp Olive oil
• 50 g wild garlic (1 bunch)
• 250 g cream cheese
• 150 ml milk (3.5% fat)
• 4 Eggs
• salt
• pepper
• Nutmeg

Instructions

1. 1.

   Grate the Parmesan for the dough. Quickly knead the flour with butter, Parmesan and a little cold water as needed into a smooth dough. Wrap in plastic wrap and let stand in the refrigerator for about 30 minutes. If necessary, grease a quiche dish with butter.

2. 2.

   In the meantime, wash and halve the tomatoes. Peel, halve and slice the onions. Heat the oil in a pan and sauté the onions until translucent. Season with salt and pepper and set aside. Wash, clean, dry and slice the wild garlic. Mix the cream cheese with milk and eggs until smooth. Add the wild garlic and season with salt, pepper and freshly grated nutmeg.

3. 3.

   Roll out the dough and line the dish with it. Spread the onions on top and pour the egg custard over them. Top with tomatoes and bake the wild garlic and tomato quiche in a preheated oven at 200 °C (180 °C convection; Gas: Level 3) for 40-45 minutes until golden brown.