By Jennifer Rigby
Learn how to make a mixed fresh vegetable quiche with old Dutch cheese, from the experts at Holandský kluk, or Dutch Boy
As spring dawns, thoughts turn to picnics (even if the weather is still a little bit nippy). If you’re in the mood for something a bit more impressive than sandwiches, check out this recipe for a delicious vegetable quiche. The recipe was provided by Frank Wickerath, one of the founders of Dutch cheese company Holandský kluk and a former chef and cooking teacher.
Mixed fresh vegetable quiche with old Dutch cheese
For a low baking tin with a diameter of about 28 centimeters.
For the dough: 200 grams whole-wheat flour, 2 teaspoons salt, 75 grams cold butter, 100 grams cottage cheese, about 3 tablespoons cold water
For the filling: 400 grams (organic) mixed fresh vegetables, 250 grams grated Dutch cheese, 3 sprigs cilantro, 3 eggs, 2 cup sour cream or yogurt, 1 cup milk, salt, pepper, 3 teaspoons curry powder, 1 teaspoon freshly grated fresh ginger, 1 sprig of cilantro for decoration.
Mix the wheat flour with the salt in a bowl. Add the diced butter and stir until a crumbly mass.
Add the cottage cheese and water and mix quickly with cool hands into a coherent whole (no kneading!).
Cover the bowl, and let the dough rest for two hours in the refrigerator. Take the bowl from the refrigerator and let the dough rest for one hour at room temperature.
Roll out the dough, and line the greased pan with the dough. Prick fork holes in the pastry, and place the mold with the dough in the refrigerator while you make the filling.
Clean the vegetables and grate them coarsely. Keep three tablespoons of grated old Dutch cheese behind, but mix the rest of the mixed fresh vegetables with the cheese and chopped cilantro. Put the vegetable mixture into the pastry case.
Beat the eggs with the sour cream, milk, salt, pepper, curry powder and grated ginger. Pour the egg mixture over filling. Bake the quiche, a ledge below the middle, until it is cooked and golden brown. It should take 35 minutes in a preheated oven at 200-220 ° C.
Garnish the quiche with the rest of the cheese and a sprig of cilantro.