Ingredients for about 4 servings:
For the dough:
250 g whole wheat flour
1 egg (size M)
125 g chilled butter
1/2 teaspoon salt
white pepper
34 tbsp ice cold water
For the topping:
600 g kale (e.g. half-high green curly kale or Niederer von Rosenweide or
Ostfreeske Groenkohl) ((blanched 250 g))
salt
350 g Jerusalem artichoke (approx. 225 g)
1 small shallot
1 clove of garlic
2 tablespoons vegetable oil (e.g. rapeseed oil)
black pepper
1 tablespoon maple syrup
freshly grated nutmeg
200 g crème fraîche
1 egg (size M)
1 tsp grated horseradish (jar)
120 g grated Emmental cheese
30 g butter in flakes
Also:
Oil for the pan
flour for the work surface
Preparation:
1. For the dough, quickly knead all the ingredients into a smooth shortcrust dough and flatten. Wrap in plastic wrap and refrigerate for 1 hour.
2. For the topping, clean the kale, wash and spin dry, remove the stems. Steep the kale leaves in boiling salted water for about 2 minutes. Rinse with ice cold water and drain well. Cut the leaves from the midribs, the leaf veins into pieces about 2 cm long, the leaves not too finely.
3. Wash the Jerusalem artichokes and cook them in boiling salted water for 10 minutes. Drain and cut into very thin slices or shave. Peel the shallot and dice the garlic. Heat the oil in a pan and add the shallot, garlic and leaf veins for 5 minutes, turning. Add kale leaves, turn briefly and season with salt, pepper, maple syrup and nutmeg.
4. Preheat the oven to 200 °C (gas 3, convection oven 180 °C). Place a quiche or lightly grease a quiche or springform pan (26 cm Ø). Roll out two-thirds of the dough on a floured to form a circle (30 cm Ø) on a floured surface and line the pan with it. Use form a rim with the remaining dough.
5. Prick the bottom several times with a fork and bake in the oven (middle shelf) for about 10 minutes. Remove and allow to cool slightly. In the meantime mix crème fraîche, egg, horseradish and 30 g cheese, season with salt and pepper.
Increase the oven temperature to 220 °C (gas 34, convection oven 200 °C).
6. Line the pastry base with half of the Jerusalem artichoke slices. Spread two thirds of the kale mixture over the top, sprinkle with 60 g cheese and top with the remaining kale. Spread crème fraîche mixture over top, top with remaining Jerusalem artichoke and sprinkle with remaining cheese. Top with butter flakes. Bake the quiche for 30 minutes, remove and serve warm.
Preparation time approx.: 60 minutes
Nutritional values per serving approx:
Calories: 917
joules: 3839
Protein: 25,7 g
Fat: 70,5 g
Carbohydrates: 45,0 g
(FoodCentrale by ddp images)
