Toast Hawaii harissa quiche

Rub wheat flour and butter together until a uniformly crumbly mixture forms. Dissolve table salt completely in water. Add the salted water to the flour-butter mixture and briefly mix everything into a dough.

Weigh dough pieces at 600 g each, shape into rounds and cover in plastic wrap. Freeze.

Storage
Freezer at -18°C: maximum 4 weeks
Refrigerator at 0–5°C: maximum 1 week

Thaw frozen dough pieces the day before at 0–5°C.

Mix all ingredients finely or process in a cutter to a homogeneous paste.

Note
Harissa is a spicy seasoning paste from North Africa and the Arab region. It traditionally consists of chilies, spices and oil. In this version, tomato paste provides additional flavor and a milder texture.

Optional: paste in a jar
The paste can be filled into sterilized jars and preserved. It is versatile as a seasoning, e.g., to make harissa butter as an alternative to classic garlic bread.

Mix all ingredients well and blend finely. Stir again thoroughly before pouring over the quiche.

Lightly beat the egg white. Stir in rapeseed oil and harissa. Add the diced toast bread and mix well. Spread the mixture on a baking tray lined with parchment paper. Bake in the oven until crispy and allow to cool.

Roll the grated shortcrust pastry 2 mm thin. Line a tart/quiche pan (Ø 18 cm) with it. Evenly layer the ham, pineapple and grated cheese mix. Pour the well-stirred harissa quiche custard over it.

Bake at 210°C top heat and 230°C bottom heat for approx. 50 minutes. Once baked, leave to cool slightly and garnish with harissa croutons and fresh parsley.