Apple and Cheese Quiche

First knead flour, a little mustard powder, salt, butter, cheese and 2 tablespoons of cold water into a smooth dough. Put the shortcrust pastry in a cool place for 30 minutes.

Peel the onion and chop it very finely. Cook in the butter at low temperature for about 10 minutes until translucent. Wash the apple, grate finely and cook for about 2-3 minutes. Set the apple and onion mixture aside.

Place the rolled out dough in a greased tart springform pan (200 mm) and chill in the refrigerator for 20 minutes. Save any leftover dough for decorating the tart. Spread the cake base with baking paper and fill with long grain rice or dried beans. Blind bake the short pastry for 20 minutes (200 °C).

Mix the eggs with crème fraîche, herbs, mustard and spices. Grate the cheese and add it to the mixture.

Remove the dough from the oven and remove the paper and the beans. Spread the apple and onion mixture evenly on the bottom, pour the egg mixture over it.

If desired, use the leftover pastry to decorate the tart.

Turn the oven down to 190 °C and bake the apple and cheese quiche for about 20 minutes until the filling is golden and firm.

Preparation Tip:

The apple and cheese quiche looks especially pretty if you form 3 narrow strands from the leftover dough and braid them into a long plait. Place the braided pigtail after you have filled the filling into the cake base on the edge of the cake and brush it with some egg yolk. The apple and cheese quiche also tastes great with cheddar or Emmental cheese.

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