Wild Greens Quiche
|Flour||31 Tablespoon (2 Cups Less 1 Tablespoon)|
|Sour cream||3 Tablespoon|
|Wild greens||1⁄2 Pound (Such As Young Dandelion Leaves, Sorrel And Plantain)|
|Vegetable broth||1 Cup (16 tbs)|
|Salt||1 Pinch (Generous)|
|Pepper||1 Pinch (Generous)|
|Cream||7 Tablespoon (1/2 Cup Less 1 Tablespoon)|
|Grated emmenthal cheese||1⁄2 Cup (8 tbs)|
|Feta cheese||4 Ounce|
Knead a smooth dough from the flour, salt, egg yolks, sour cream and butter in flakes.
Chill 30 minutes.
Clean, wash, pat dry and chop the greens.
Peel and finely dice the onion and saute in the butter until translucent.
Dust with the flour and stir in the vegetable broth.
Simmer the sauce several minutes.
Mix in the greens, add the salt and pepper and set aside to cool.
Beat the eggs with the cream and stir in the Emmenthaler.
Preheat the oven to 425°.
On a floured surface roll out the dough, lay it in the springform and shape a rim.
Bake 10 minutes.
Mix the custard with the vegetables and pour into the pie shell.
Crumble the feta over the top.
Bake the quiche 30 minutes.