Apple quiche with Bavaria blu
Ingredients (serves 6 people):
(quiche of 22cm in diameter and 4cm in height)
Quark and oil dough:
| 120g | quark |
| 3 | tablespoons of neutral vegetable oil |
| 1 | pinch of salt |
| 150g | flour |
| 1 | sprinkled teaspoon of baking powder (about 4 g) |
| Some neutral vegetable oil for the mould |
Filling:
| 2 | small juicy apples (or pears as an alternative) |
| 1/2 | stick of thin leek (about 120 g) |
| 1 | teaspoon of powdered sugar |
| 20g | butter |
| salt | |
| 140g | Bavaria blu (diced) |
| 1 | egg |
| 2 | yolks |
| 250ml | milk |
| 50g | cream or crème fraîche |
| pepper from a mill | |
| 1 | pinch of ground nutmeg |
| 1 | teaspoon of fresh thyme leaves, coarsely chopped |
Preparation:
Quark and oil dough
Work the ingredients into a smooth dough and cover. Leave it to cool for about 15 min.
Filling
Cut the cored and quartered apples into slices about 1cm thick. Wash the leek and cut it into rings. Allow the powdered sugar to caramelize to a light colour in a frying pan at medium heat. Add the sliced apple, fry lightly, add the strips of leek, allow the butter to melt in with them, toss the mixture, allow it to stew on the cooker for at least one minute and then take the frying pan off the cooker hob.
Add the remaining ingredients without the Bavaria blu, mix them together well by stirring and then season with the herbs.
Cooking
Line an ovenproof dish with some vegetable oil, lay out the thinly rolled out dough and press it well into the mould. Preheat the oven to 180 °C.
Distribute the sliced apple and leek evenly on the dough, sprinkle Bavaria blu over it and baste with the egg mixture. Bake the quiche in the preheated oven for about 40 minutes until golden brown. Take the quiche out of the oven, allow it to cool down and then cut into 6 pieces.