Tomato – Zucchini – Quiche

Ingredients for 1 servings:

• 250 g flour
• 150 g butter
• 50 g ground almonds
• 1 egg(s), (size M)
• 1 tsp, leveled salt
• possibly water if needed
• 1 tomato(s)
• 1 half zucchini
• 1 half bell pepper(s), red, green, or yellow
• 1 onion(s)
• 1 spring onion(s), with green
• 150 ml cream
• 200 g crème fraîche
• 3 eggs (size M)
• 1 tbsp flour
• 1 clove(s) garlic, squeezed
• 2 tbsp fresh basil, chopped
• 50 g cheese, grated (hard cheese such as Grand Padano, Parmesan or similar)
• n. B. Salt
• n. B. Pfeffer

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

on almond soil

Preheat oven to 180°C fan/convection oven. Knead all dough ingredients into a smooth shortcrust pastry (add a little water if necessary) and roll out between cling film. Line a prepared quiche dish with the dough and pull up the edges. Bake in the hot oven for approx. 10 minutes. For the topping, slice the tomato and zucchini. Dice the bell pepper into 1 cm pieces. Slice the onion and spring onion. For the sauce, whisk the cream, crème fraîche, eggs, and flour well. Mix in the garlic, basil, and Parmesan cheese. Season with salt and pepper. Spread the vegetables evenly on the prepared pastry base and pour the sauce over it. Bake in the hot oven for another 20-30 minutes until golden brown.