Russian Sour Cream Quiche

Main Dishes without Meat
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Ingredients for 1 springform cake tin 26 cm Ø
  • For the base
  • 300 g Pumpernickel, chopped in blender
  • 1 Egg(s)
  • 2 tbsp Butter, melted
  • For the filling
  • 250 g QimiQ Classic, unchilled
  • 2 Onion(s), finely sliced
  • 3 Garlic clove(s), finely chopped
  • 2 Carrot(s), grated
  • 200 g White cabbage, finely sliced
  • 5 Mushrooms, finely sliced [émincé PF]
  • 3 Pickled salt gherkins, finely shredded
  • Sunflower oil, to fry
  • 60 g Tomato paste
  • 3 Beetroot(s), cooked
  • 1 tbsp Vegetable stock powder
  • Salt and pepper
  • 250 g Sour cream 15 % fat
  • 2 tbsp Corn flour / starch
  • 3 Egg(s)
Method
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 vegetable stock powder, salt and pepper.
7.
Whisk the unchilled QimiQ Classic smooth. Add the sour cream, corn flour and egg and mix well.
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).