Heute gibt es endlich mal wieder Quiche! Und zwar eine Kartoffelquiche mit Bärlauchguss, die ich schon letztes Jahr bei Juliane gesehen habe und gebacken hatte, aber nachdem es letztes Jahr bereits 1, 2, nein 3 Rezepte mit Bärlauch gab, war die Saison dann auch vorbei und daher gibt es das Rezept jetzt!
Bei Quiche bin ich eigentlich immer dabei, ich finde Quiches sind einfach eine köstliche Angelegenheit: knuspriger Teig gefüllt mit Gemüse und gebacken in einer Creme, Käse obendrauf schadet meist auch nicht ;).
Bei Juliane gibt es diese Quiche als Bratkartoffelquiche und in einer Miniversion, bei mir gibt es die ausgewachsene Form und Bratkartoffeln müssen es auch nicht unbedingt sein. Wichtig ist nur, dass die Kartoffelnscheiben gebraten werden bis sie durch sind, denn in der Quiche garen sie nicht mehr genügend nach.
Vor einem Jahr: Kaffeelikör
Vor zwei Jahren: Orangen-Pasta mit Serrano-Schinken
Vor drei Jahren: Rhabarbermuffins
Kartoffelquiche mit Bärlauchguss
nach einem Rezept von Schöner Tag noch!
ergibt: eine 26 cm Springform
Zutaten:
- 250 g Dinkelmehl Type 1050 (oder 50% Dinkelvollkornmehl und 50% Weizenmehl 405)
- 100 g kalte Butter, gewürfelt
- 1/2 TL Salz
- 1 Ei
- 1 kg festkochende Kartoffeln
- Olivenöl oder Butterschmalz zum Anbraten
- 200 g Crème fraîche
- 80 g Bärlauchpesto
- 2 Eier
- Pfeffer
- 1 TL Salz
- Muskatnuss, frisch gerieben
Mehl, Butter und Salz in der Küchenmaschine verkneten. Das Ei zugeben und eventuell noch ein wenig kaltes Wasser, so dass der Teig zusammenkommt. Den Teig zu einer Kugel formen, flachdrücken und für 30 Minuten kalt stellen.
Währendessen die Kartoffeln schälen und dünn schneiden oder hobeln. Die Kartoffeln in Öl oder Butterschmalz bei mittlerer Hitze in einer großen Pfanne anbraten, bis sie gar sind.
Crème fraîche, Bärlauchpesto und Eier verquirlen und mit Salz, Pfeffer und Muskatnuss abschmecken. Nicht von der Salzmenge abschrecken lassen, die Kartoffeln brauchen das!
Den Teig ausrollen, so dass er in eine 26 cm Springform passt und man noch einen Rand formen kann. Die Springform entsprechend mit dem Teig auslegen. Backpapier auf den Teig legen und mit Hülsenfrüchten belegen. Den Teig 15 Minuten bei 180° C Ober-/Unter hitze blind backen. Die Hülsenfrüchte und das Papier entfernen.
Die Kartoffelscheiben auf dem Teig verteilen und den Bärlauchguss gleichmäßig darauf verteilen.
Die Quiche für 35 Minuten bei 180° C Ober-/Unterhitze backen.
Finally it’s time again for quiche! It’s a potato quiche with wild garlic, to be precise with wild garlic pesto. I’ve already seen and baked this quiche last year, but I blogged not 1,2, but 3 rcipes with wild garlic, then the season was over! And so I blog about it today!
I can always enjoy some quiche, they are so delightful: crispy dough filled with delicious vegetables and topped with some cream. Cheese on top is mostly not a bad idea either ;).
Juliane made this as a roasted potato quiche as a mini version, but I’m more tending to normal version and no roasted potatos. It’s only important, that the potato slices are roasted until they are done, since the baking won’t help with that and a quiche with half raw potatoes isn’t no fun.
One year ago: coffee liquor
Two years ago: orange pasta with prosciutto
Three years ago: rhubarb muffins
Potato Quiche with Wild Garlic
adapted from Schöner Tag noch!
yields: one 26 cm spring pan
Ingredients:
- 250 g spelt flour Type 1050 (or 50% whole spelt flour und 50% wheat flour 405)
- 100 g cold butter, cubed
- 1/2 tsp salt
- 1 egg
- 1 kg waxy potatoes
- olive oil or clarified butter
- 200 g crème fraîche
- 80 g wild garlic pesto
- 2 eggs
- pepper, freshly ground
- 1 tsp salt
- nutmeg, freshly grated
Knead together flour, butter and salt, add the egg and if necessary a bit of cold water so everything comes together in a smooth dough, Form it into a ball and press it flat. Put it the fridge for 30 minutes.
In the meantime peel the potatoes and cut them thin. Heat oil or clarified butter in a large skillet and roast at medium heat until the potatoes are done.
Whisk crème fraîche, wild garlic pesto and eggs and season with salt, pepper and nutmeg. Don’t be afraid of the amount of salt, the potatoes can handle that bravely!
Roll out the dough so it fits into a 26 cm spring pan with a rim. Place the dough into the pan and form a rim. Put some parchment paper on it and some legumes. Bake the dough blind for 15 minutes at 180° C at top bottom heat. Remove the legumes and the paper.
Distribute the potato slices on the shell and spread the wild garlic cream on it.
Bake the quiche for 35 minutes at top bottom heat at 180° C.
Ja, Quiches gehen wirklich immer, so wie Pasta, muss nur noch mein Bärlauch in die Hufe kommen 😉
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