The secret sauce is to always embrace uniqueness.

AT HOME FOR FAMILY AND FRIENDS

Quiche has been a favourite dish of mine ever since I was a young boy. It is tasty,
easy to prepare and combines the best of baking and cooking. Also, no two Quiches I bake are ever really alike. Sticking to a basic formula I love vary different
ingredients depending of place and time of year.

FOR THE SHORTCRUST

200 g flour (half whole grain)
150 g butter
125 g low fat quark, ricotta, skyr or similar dairy product
1 pinch of salt

FOR THE TOPPING

1 onion or shallot
2 - 3 leeks
Seasonal greens, eg. asparagus, chard, tomatoes or apples
Walnuts or pine seeds

FOR THE CREAM

2 - 3 eggs
250 ml cream
150 g strong cheese
1 bunch of parsley
1 pinch of nutmeg, salt and pepper

1 Knead all ingredients for the shortcrust into an even dough. If too moist, add more flour until it comes off the bottom of the bowl easily. Form into a ball and store in the fridge. Preheat the oven to 200° with the fan on.

2 Cut the greens and heat some olive oil in a pan. Add the onions first, then the rest and fry everything until browned but not too cooked. Optionally deglaze with some white wine or balsamic. Set aside to cool down.

3 Roll the dough to the desired size and put it into a tray, either on baking paper or greased with butter and flour. Make wholes with a fork and pre-bake in the oven for 15 min. When using nuts, add them now.

4 Meanwhile, mix the cream components. Cut the parsley and grate the cheese and whisk them in. Take the tray out of the oven, add the topping and pour the cream over. Turn the oven to 180° and bake for 30 min.

Bon appétit!

© 2025 Tillmann Toben and respective copyright holders