Ingredients dough

  • 250g flour
  • 185g butter, cold, diced
  • ½ tsp salt
  • 1 tbsp sugar
  • 1–2 tbsp milk
  • 1 egg yolk

Preparing dough

Knead the flour, butter, salt and sugar together. Add the milk and egg yolk and mix them in. Wrap and leave in the fridge for 1 hour.

Ingredients vegetables

  • 1 carrot, peeled
  • 1 yellow (Palatinate) carrot, peeled
  • 5 sticks of green asparagus, peeled
  • 100g snow peas
  • 100g peas, podded

Preparing vegetables

Slice both carrots and the sticks of green asparagus, but only halve the asparagus heads. Cut the snow peas into rhombus shapes. Blanche the vegetables in salted water until al dente then rinse in ice-cold water.

Ingredients glaze

  • 150g sour cream
  • 2 eggs
  • ½ tbsp thyme leaves, chopped
  • ½ tbsp salt
  • Nutmeg, pepper from the mill

Preparing quiche

Mix all the ingredients for the glaze together and season to taste.Grease a quiche mould and put the dough in it (around 5mm thick). Distribute the colourful vegetables on the dough and pour on the glaze. Bake on the Hot Air setting for 25–30 minutes at 175 °C.

Cooking level

After preheating
25–30 minutes| Hot Air 175 °C