Recipes
Black Salsify and Horseradish Quiche with Gruyère AOC
Ingredients
Requires a 20x40cm baking tray
2 tblsp vinegar
800g black salsify
3 eggs
1 sprig of parsley
½ tblsp rosemary
150g quark cream
1dl milk
150g grated Gruyère AOC
1-2 tblsp grated horseradish
Salt, pepper
100g bacon bits
1 rectangle puff pastry (approx. 300g)
Preparation
Pour the vinegar into a bowl with 2 litres of water. Peel the black salsify under running water and cut into pieces of any length. Cut thick stems into half additionally lengthways. Place in the vinegary water immediately.
Whisk the eggs. Finely chop the parsley. Mix both with the rosemary, quark cream, milk, Gruyère AOC and horseradish. Season with salt and pepper.
Place the pastry on the baking tray and press in firmly with a fork. Pour the liquid onto the pastry base. Spread the black salsify and sprinkle on the bacon.
Bake in the oven at 2000C for around 30 minutes.
