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🍽️ Crunchy Quiche by Guido Weber

680 kcal · 55 min · 4 servings

Ingredients

• 200 g flour
• 100 g butter (cold, cubed)
• 50 g pine nuts (finely chopped)
• 1 egg
• 1 pinch salt
• 250 ml cream
• 4 eggs
• 1 clove garlic (grated with a little sea salt)
• sea salt and pepper
• a little mustard seeds (ground)
• as desired topping (according to season and preference)
• legumes (for blind baking)

Instructions

1. 1. Sift the flour onto a clean work surface and form a well in the center.
2. 2. Place the butter and the egg into the well.
3. 3. Mix the ingredients with your fingers until they combine.
4. 4. Knead the dough only until it is smooth.
5. 5. Avoid long kneading so the butter does not get too warm and the dough remains crumbly.
6. 6. Wrap the dough in cling film.
7. 7. Store the dough in the refrigerator for 30 minutes.
8. 8. Meanwhile, mix the cream with the egg and the remaining ingredients.
9. 9. Roll out the dough and place it in a tart pan.
10. 10. Pull the dough up at the edges.
11. 11. Prick the dough base several times with a fork.
12. 12. Place baking paper into the dough base.
13. 13. Fill the baking paper with dried peas as weights.
14. 14. Preheat the air fryer to 160 °C.
15. 15. Bake the dough base for approx. 10 minutes in the air fryer.
16. 16. Remove the baking paper and the dried peas.
17. 17. Bake the empty base for another 3 minutes.
18. 18. Top the base with your desired vegetables and cheese.
19. 19. Pour the egg-cream mixture over the toppings.
20. 20. Place the tart back into the air fryer.
21. 21. Bake the quiche for 10 to 12 minutes until the filling is set.

Nutrition per serving

• kcal: 680
• Protein: 14 g · Fett/Fat: 52 g · Carbs: 42 g