Beetroot Quiche with Sunflower Seed Crust

Name: Beetroot Quiche with Sunflower Seed Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 pieces
Cuisine: Deutsche Küche
Ingredients: 180 g sunflower seeds; 50 ml still water; 2 pinches of salt; 370 g cooked beetroot; 150 g sour cream; 150 g Balkan cheese (100 g for the filling + 50 g for sprinkling); 1 piece of baking paper

45 min

Under an hour

Knuspr-Küche

Ingredients

Price per portion:€ 1.12

Ingredients

Select all ingredients

Sunflower seeds 180 g Sonnenblumenkerne

Water 50 ml Wasser still

Salt 2 Prisen Salz

Beetroot 370 g Rote Bete gekocht

Sour cream 150 g Sauerrahm

Sheep's cheese 150 g Balkankäse (100 g für die Füllung + 50 g zum Bestreuen)

Additionally, you will need

Baking paper 1 Stück Backpapier

Preparation method

Preparation of the Crust

Grind the sunflower seeds into a fine flour in a blender. Mix with water and a pinch of salt to form a dough. Line a baking dish with baking paper and press the dough evenly into it. Prick the base several times with a fork. Tip: If the dough is sticky, lightly moisten your hands.

Pre-bake the crust in the preheated oven at 180 °C for about 7 minutes.

Filling and Baking

Coarsely grate the cooked beetroot. Mix with sour cream, a pinch of salt, and 100 g of crumbled Balkan cheese. Spread the mixture onto the pre-baked crust and smooth it out. Sprinkle the remaining cheese (50 g) over it.