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 water; 1 pinch salt PL; 370 g cooked beetroot; 150 g sour cream; 150 g Balkan cheese (or Feta); 1 piece baking paper

45 min

Under an hour

Knuspr-Küche

Preparation method

Preparation of the Crust

Grind the sunflower seeds in a blender into a fine flour. 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 crust several times with a fork. Tip: If the dough is sticky, lightly moisten your hands.

Pre-bake the crust in a preheated oven at 180 °C (top/bottom heat) for about 7 minutes.

Filling and Baking

Coarsely grate the cooked beetroot. Mix with sour cream and 100 g of the crumbled Balkan cheese. Spread the mixture evenly over the pre-baked crust. Sprinkle the remaining cheese (50 g) on top.