Ingredients
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For 2 portions:
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For the base
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10g yeastfresh
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60ml milk(3.5% fat), lukewarm 150
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150g flourtype 405
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25g butter
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For the filling
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1 yellow beetroot
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1 red beetroot
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1 ringlet beetroot
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2 eggssize M
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60g cream30% fat
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100ml milk3.5 % fat
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pepper
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salt
Steps
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1
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Preheat your Steam Combination Oven (top/bottom heat: 220°C). |
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2
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For the base, crumble the yeast and mix with milk in a bowl. Then add flour, butter and salt and knead everything to a smooth dough. |
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3
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Roll out the dough with a rolling pin (approx. 32 cm) and then place in a tart mould. Press on the edge and pierce the base several times with a fork. Blind-bake the dough in your Steam Combination Oven for approx.15 minutes. |
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4
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In the meantime, for the filling, wash, peel and slice the beetroot into thin slices. |
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5
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Spread the beetroot slices in a rose shape on the base of the quiche. Mix the eggs, cream and milk in a bowl and season with salt and pepper. |
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6
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Add the cream-egg mixture to the quiche. Bake the quiche in your Steam Combination Oven (function: oven) for approx. 25 minutes at 200 °C. Tip: We recommend home-made herb quark with spring onions as the side dish. |
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