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easy &quick

Russian Sour Cream Quiche

QimiQ Benefits

  • Problem-free reheating possible
  • Binds with fluid - no separation of ingredients
  • Bake stable
  • Full taste with less fat content

Minutes

25

Difficulty

easy

Russian Sour Cream Quiche
Russian Sour Cream Quiche

Ingredients

For 1 springform cake tin 26 cm Ø

  • For the base

  • 300g

    Pumpernickel, chopped in blender

  • 1ea

    Egg(s)

  • 2tbsp

    Butter, melted

  • For the filling

  • 250g

    QimiQ Cream Base

  • 2ea

    Onion(s), finely sliced

  • 3ea

    Garlic clove(s), finely chopped

  • 2ea

    Carrot(s), grated

  • 200g

    White cabbage, finely sliced

  • 5ea

    Mushrooms, finely sliced [émincé PF]

  • 3ea

    Pickled salt gherkins, finely shredded

  • g

    Sunflower oil, to fry

  • 60g

    Tomato paste

  • 3ea

    Beetroot(s), cooked

  • 1

    Salt and pepper

  • Caraway seed powder

  • 250g

    Sour cream 15 % fat

  • 4

    Egg(s)

Preparation

  1. Preheat the oven to 160 °C (conventional oven).
  2. Mix the pumpernickel crumbs, egg and melted butter well and press firmly into the base of the greased loose bottomed cake tin.
  3. Bake in the hot oven for 10 minutes and allow to cool.
  4. Wrap the base of the cake tin in tin foil to prevent liquid seepage.
  5. Fry the vegetables, with the exception of the beetroot, in oil, add the tomato puree and continue to cook until soft. Allow to cool.
  6. Add the beetroot and season to taste with salt, pepper and caraway seed powder.
  7. Mix the QimiQ Sauce Base with sour cream and eggs.
  8. Add the QimiQ mixture to the vegetables and pour onto the base.
  9. Bake in the oven at 160 °C for approx. 60 minutes (cover with tin foil to prevent burning if necessary).
Some doughy looking food

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