Young Onion Quiche

Whisk the flour with a pinch of salt and sugar. Egg yolks in the center form. Spread butter in flakes evenly on the edge. Quickly knead everything together, form a ball and leave to cool for half an hour. Then roll out and spread on a small tray (27×40 cm). Leave to cool for another 15 minutes, then prick the bottom several times with a fork.

Finely grate the cheese. Clean and rinse the spring onions and cut them into 1 cm wide slices. Blanch them for one minute in enough boiling salted water, then rinse them in iced water and drain them well.

Mix the eggs with the fresh cream. Chop the herbs, peel the garlic clove and press it into the egg-cream. Add the prepared herbs and season with pepper.

Sprinkle half of the cheese on the dough base, spread the spring onions evenly over it. Pour the egg yolks over it, sprinkle with the remaining cheese.

Bake in the oven at 200 °C for 30-35 min, cut into pieces and serve hot or possibly lukewarm.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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