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Russian Sour Cream Quiche
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QimiQ
Benefits
Problem-free reheating possible
Binds with fluid - no separation of ingredients
Full taste with less fat content
25
easy
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 Classic,
room temperature
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
1 tbsp
Vegetable stock powder
Salt and pepper
250 g
Sour cream 15 % fat
2 tbsp
Corn starch
3
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 vegetable stock powder, salt and pepper.
7.
Whisk the unchilled QimiQ Classic smooth. Add the sour cream, corn starch and egg and mix well.
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).