Russian Sour Cream Quiche

Main Dishes without Meat
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Ingredients for 1 springform cake tin 26 cm Ø
  • For the case
  • 300 g Pumpernickel, chopped in blender
  • 1 Egg(s)
  • 2 tbsp Butter, melted
  • For the filling
  • 250 g QimiQ Sauce Base
  • 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
  • 3 Pickled salt gherkins, finely shredded
  • Sunflower oil, to fry
  • 60 g Tomato paste
  • 3 Red beet(s), cooked
  • Salt and pepper
  • Caraway seed powder
  • 250 g Sour cream 15 % fat
  • 4 Egg(s)
Method
1.
Preheat an oven to 320 °F (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 crust.
9.
Bake in the oven at 320 °F for approx. 60 minutes (cover with tin foil to prevent burning if necessary).