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🍽️ Crispy Rhubarb Quiche

534 kcal · 30 min · 4 servings

Crispy Rhubarb Quiche Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Pour the flour onto a clean work surface.
  2. 2. Mix the flour with salt and sugar.
  3. 3. Press a small indentation into the center of the flour mixture.
  4. 4. Cut the cold butter into small cubes.
  5. 5. Place the butter cubes around the indentation.
  6. 6. Place the egg in the center of the indentation.
  7. 7. Finely chop all ingredients with a knife until small crumbs form.
  8. 8. Quickly knead the mixture into a smooth dough with your hands.
  9. 9. Shape the dough into a ball.
  10. 10. Wrap the dough ball in plastic wrap.
  11. 11. Let the dough rest in the refrigerator for about 30 minutes.
  12. 12. Wash the rhubarb thoroughly.
  13. 13. Peel the rhubarb if necessary.
  14. 14. Cut the rhubarb into pieces about 2 to 3 centimeters long.
  15. 15. Mix the rhubarb pieces with 100 grams of sugar and cinnamon.
  16. 16. Beat the eggs together with the remaining sugar until creamy.
  17. 17. Whip the Creme Fraiche similar to cream.
  18. 18. Stir the Creme Fraiche into the egg mixture along with the lemon juice.
  19. 19. Preheat the oven to 180 degrees conventional heat (or 160 degrees fan-assisted).
  20. 20. Roll out the dough on a lightly floured surface.
  21. 21. Place the dough in the greased pan.
  22. 22. Form a border about 3 centimeters high at the edge of the pan.
  23. 23. Cut baking paper to the size of the pan.
  24. 24. Place the baking paper on the dough.
  25. 25. Weigh down the baking paper with legumes.
  26. 26. Blind bake the crust in the preheated oven for about 15 minutes.
  27. 27. Remove the pan from the oven.
  28. 28. Remove the baking paper and the legumes.
  29. 29. Spread the rhubarb evenly over the base.
  30. 30. Pour the cream evenly over the rhubarb.
  31. 31. Bake the quiche at the same temperature for about 30 minutes.

Nutrition per serving