ingredients (basic recipe/dough for 4 Quiches à 30cm Ø):
1000 g wheat flour, type 550
500 g curd
500 g Westfalia Back Melange
200 g whole egg
10 g salt
1500 g cream
900 g whole egg
200 g cheese, grated
spices (salt, pepper, nutmeg, etc.)
Knead the ingredients to a smooth short dough and keep rested in the fridge for 1 hour. Weigh the dough in 4 similar pieces, roll to a thickness of 3 mm and lay them in greased baking tins (30 cm Ø). Cover the dough with baking paper, fill up with leguminous plants and bake for approx. 25 minutes at 200°C.
For the filling, precook approx. 2 kg vegetables of own choice (e.g. courgette, sweet pepper, aubergine, carrot etc.) in some olive oil. Seasoning the vegetables with some garlic and herbs. Split the filling in 4 equal portions and spread it on the pre-baked dough.
Mix the cream and the eggs, taste with spices and add the grated cheese. Finally cover the topping over the vegetables. Bake at 200°C for approx. 45 minutes.