How to make
First I made the dough.
To do this, I put the flour in a deep bowl. I added the egg, the cold grated butter, salt, a pinch of soda, I started kneading until it became crumbly, then I added the water, a little at a time. A soft shortcrust pastry should be obtained.
I left it wrapped in foil in the fridge while I washed and chopped the greens, onion and garlic.
I took out the shortcrust pastry and rolled it out into a crust that was slightly larger than the mold. Mine is 11″ (28 cm). There should be a border of dough on the sides as well.
I pierced it with a fork, so it wouldn't rise when baking.
I baked at 360°F (180°C) until golden.
While baking, I stewed the greens in the oil over medium heat.
I took out the base and spread the dock and sorrel stuffing on top of it, sprinkled with crumbled cheese, poured over the beaten two eggs with milk beaten and put bits of red pepper for a beautiful finish.
I baked the quiche for five minutes on top and bottom and then only on top, until acquired a golden brown color.
The spring quiche with dock and sorrel is ready.
