Green Pesto Quiche
Ingredients
Dough:
220 g flour
21 g yeast
3 tbsp olive oil
1 egg yolk
1 tsp salt
100 ml warm water
Topping:
200 g goat cream cheese
200 g crème fraiche
2 pears
150 g oyster mushrooms
150 g green asparagus
2 red onions
150 g peas (defrosted)
Pesto:
1 bunch basil
50 g parmesan cheese
50 g pine nuts
2 garlic cloves
0.5 tbs sea salt
100 ml olive oil
Freshly ground black pepper
Instructions
Step 1
For the pesto:
Blend the ingredients in a blender until it’s a smooth and even mash. Season with salt and pepper.
Step 2
For the dough:
Mix yeast with 50ml water in a small container. Put the flour into a mixing bowl and make a small hollow in the centre. Sprinkle ½ tsp salt along the rim and place the egg yolk in the hollow. Add the yeast mix and leave to rest for five minutes until small bubbles form on the surface.
Step 3
Add the rest of the water, oil and half of the pesto and knead into a smooth dough. The dough is done when it no longer sticks to your fingers. If necessary, add flour. Place the bowl into the oven and leave for half an hour at dough proving setting 1. Remove from the oven and cover with a fresh tea towel.
Step 4
For the quiche:
Place your NEFF baking stone on the wire at the low position and preheat the oven to 275°C.
Cut the mushrooms, onions and pears in stripes and halve the asparagus. Roll out the dough into a rectangular shape on the NEFF pizza tray.
Step 5
Add a layer of crème fraiche and sprinkle the cut vegetables all over the quiche. Add pieces of torn goat cheese. Move your quiche onto the pizza tray and bake for 8 minutes until it’s crispy.
Just before serving, add more pesto and season with freshly ground black pepper.
