Vegetable quiche

Ingredients for 4 servings:

• 1 roll of (to taste) dough from the refrigerated section
• 1 zucchini
• 2 carrots
• 1 bell pepper(s), red
• 1 bunch of spring onions
• 200 g Parmesan, sliced
• 150 g lean ham cubes
• 1 cup crème fraîche with herbs, approx. 150 – 200 g
• 6 eggs
• 8 slices of bacon
• salt and pepper
• Herbs, e.g. Italian
• chili powder
• garlic powder
• Nutmeg, freshly grated
• oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 40 minutes

with puff pastry and bacon, also good for using up leftovers

Halve the zucchini and carrots, slice them, and sauté in a little oil until soft. Chop the bell peppers and spring onions, add them, and season to taste. I used Italian herbs, chili, and garlic. Once it’s cooled slightly, stir in the Parmesan cheese and diced ham. Line a baking dish with the puff pastry and add the vegetables. Then mix the eggs with the crème fraîche, season with salt, pepper, and nutmeg, and spread over the vegetables. Finally, place the bacon slices on top. Bake the quiche for 1 hour at 175°C (350°F) using conventional oven. I turned the heat up to the grill setting for the last minute to make the bacon nice and crispy, but you have to keep it on the grill to prevent it from burning. This recipe is versatile and can also be made vegetarian. I also used leftovers from the fridge.