For the dough, cut the butter into small pieces and mix it with the quark. Place the flour and nuts in a bowl, add the butter-quark mixture, 1 egg, and 3-4 tablespoons of cold water, then knead with the dough hooks or by hand until you have a smooth dough. Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
In the meantime, preheat the oven to 200°C (top and bottom heat) for the filling. Wash, quarter, and deseed the pumpkin, then cut it into thin slices. Peel and quarter the shallots. Place the pumpkin slices and shallots on a baking tray lined with parchment paper. Drizzle with rapeseed oil and season with salt and pepper. Bake for 7 minutes.
Lightly toast the pumpkin seeds in a non-stick pan without any fat.
Mix the eggs with the sour cream and quark. Season with salt, pepper, and a pinch of nutmeg. Wash and dry the rosemary sprigs.
© photostudio C. Bosseler
© photostudio C. Bosseler
Butter and flour a pie dish. Roll out the dough and place it in the pie dish. Prick the dough several times with a fork and pre-bake for 10 minutes at 175°C.
Remove the dough from the oven and pour the egg-quark mixture into the pie dish. Arrange the pumpkin and shallots decoratively on top. Bake the quiche for an additional 25-30 minutes.
10 minutes before the end of the baking time, spread the goat cheese over the quiche. Remove the quiche from the oven and garnish with pumpkin seeds and rosemary.
Optional: For a sweeter version, drizzle with forest honey.
Wash and dry the lamb's lettuce thoroughly. Wash the apple, quarter it, remove the core, and cut the quarters into pieces. Drizzle with lemon juice.
For the vinaigrette, mix apple cider vinegar and mustard, and season with salt and pepper. Stir in the walnut oil.
Gently fold the vinaigrette into the salad, mix in the apple pieces, and sprinkle with walnuts just before serving.
4 portions
1 hour (+ 30 minutes baking time)
Ingredients for the pumpkin quiche with lamb's Lettuce
Dough:
50 g butter
50 g quark
75 g whole-grain spelt flour
75 g wheat flour
50 g ground hazelnuts
1 egg
Salad:
200 g lamb's lettuce
1 apple
2 tablespoons walnuts
1 tablespoon lemon juice
Filling:
1 small Hokkaido pumpkin
3 small shallots
4 tablespoons rapeseed oil
15 g pumpkin seeds
3 eggs
50 ml sour cream
50 g quark
1 sprig rosemary
100 g goat cheese
1 tablespoon forest honey (optional)
Salt, pepper, nutmeg
Vinaigrette:
4 tablespoons walnut oil
2 tablespoons apple cider vinegar
1 teaspoon mustard
Salt, pepper
Recipe presented by
the École du Goût
© photostudio C. Bosseler
Philosophy
We eat at least three times a day. Ideally, our food should be healthy, filling, and affordable. Do we choose our food consciously and take the time to enjoy it, even in our hectic lives?
Where do our "means of sustenance" actually come from?
How does our filled plate relate to the environment, climate, and regional development?
At the École du Goût, we address these questions through awareness-building, training, workshops, and active exchange between various food production stakeholders, including producers, restaurateurs, retailers, and consumers. Our ultimate goal is to experience food with all our senses, to cultivate joy and curiosity in eating, and to foster an awareness of sustainable food culture. More information can be found on our website: ecoledugout.lu.
The diversity of regional products allows us to create healthy and delicious dishes that perfectly reflect the flavors of each season!
