Vegetarian pepper and mushroom quiche

Ingredients for 4 servings:

• 200 g flour
• 100 g butter, room temperature
• 50 ml water
• ½ tsp salt
• 2 tbsp sunflower oil or rapeseed oil
• 1 onion(s)
• 1 red bell pepper(s)
• 300 g mushrooms, fresh
• 4 eggs
• 1 cup of sweet cream, 200 g
• ½ cup of crème fraîche, 100 g
• 200 g Gouda, grated
• some pepper
• 1 ½ tsp salt
• 1 tsp herbs, e.g. salad herbs
• 1 pinch of nutmeg

Instructions

Working time approx. 25 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 2 hours 10 minutes

Mix flour, butter, water, and salt into a smooth dough. Chill the dough for 30 minutes. Preheat the oven to 180°C (fan oven). For the filling, first peel and finely dice the onion. Sauté in a non-stick pan with 2 tablespoons of oil over medium heat until translucent. Meanwhile, clean and dice the mushrooms. Don’t cut them too small, as they will shrink in the pan. Add the mushrooms to the onions and sauté. Then wash and deseed the bell peppers, and dice them too; smaller cubes are fine if you like. Add the bell peppers to the pan and sauté. Season with a little pepper and 1/2 teaspoon of salt. Stir occasionally and cook for a total of 10-15 minutes. Now remove the dough from the refrigerator and pour it into a quiche dish or a greased or lined springform pan. Ideally, you can also wedge the baking paper between the bottom and sides of the springform pan. Flatten the dough with your hands and push it up the sides of the tin by about 2 cm. Prick the dough several times with a fork and pre-bake in the oven for a maximum of 10 minutes. In the meantime, prepare the liquid filling. To do this, beat the eggs, cream, crème fraîche, grated Gouda, pepper, 1 teaspoon of salt, herbs, and nutmeg until frothy. Remove the dough from the oven, pour the mushroom, pepper, and onion mixture onto the dough, and pour the egg mixture evenly over it. Bake at 180°C for about 40 minutes. Let the quiche cool for about 10 minutes before removing it from the tin and cutting it up. Tip: For a low-fat alternative, milk can be used to replace the crème fraîche and cream.