A delicious quiche for hot summer days

A treat for the summer...

On hot summer days, people tend to avoid heavy meals that sit heavily in the stomach. After all, indulging in hearty dishes leads to lethargy, which prevents you from enjoying the sunny days to the full. To ensure that doesn’t happen, Renate Winzer from Hotel Winzer recommends a delicious and light quiche.

Quiche is a speciality of French cuisine, similar to a tart, and is prepared in countless variations. Renate Winzer’s favourite quiche, made with leeks and bacon, can be prepared in no time.

Leek and bacon quiche with sour cream dip (serves 4)

Ingredients for the
quiche• Puff
pastry• ½
leek• 120 g streaky
bacon• 1 onion•
1 pinch of
salt• freshly ground pepper

Ingredients for the sauce:
• ¼ l whipping
cream• 2 eggs•
1 pinch of
salt• freshly ground pepper

Method: Cut
the leek, bacon and onion into fine strips. Then sauté the onion and bacon in a little oil and add the leek to fry. Season with salt and pepper and leave to cool. Cut 4 circles of approx. 8–10 cm in diameter from the puff pastry and place them in 4 tartlet tins. Bake the pastry at 180 °C for approx. 10–12 minutes until lightly golden. When the pastry is ready, remove from the oven and divide the leek, onion and bacon mixture between the 4 pre-baked cases.

For the Royal sauce, whisk together the cream, eggs and seasoning. Then pour this into the tins and bake in the oven at approx. 180 °C for a further 15–20 minutes.

Sour cream
sauce• 2 heaped tbsp sour
cream• mixed, chopped herbs•
1 pinch of
salt• garlic

Method: Mix
all the ingredients together and season to taste.

Serving: Arrange
the finished quiche on the prepared plates. For the salad garnish, cut a 4–5 cm thick slice of cucumber and hollow out the inside. Gather some rocket, lollo rosso and frisée into a small bouquet and place it in the cucumber slice. Use a little ice cream, cherry tomatoes and parsley to garnish.

Are the plates ready? For that special French touch, Renate Winzer from the Hotel Winzer recommends a crisp, light GrüVé from the Sonnhof Jurtschitsch winery in Langenlois.

Tip: Naturally, this homemade, light quiche tastes best in the beautifully landscaped garden amongst the apple trees at Hotel Winzer.

Good luck and bon appétit!

Written by Katharina