Vegetable quiche with Parmesan

Ingredients for 4 servings:

• 300 g flour
• 200 g butter
• 1 egg(s)
• 1 pinch of salt
• 100 g leek
• 100 g carrot(s)
• 100 g broccoli
• 200 g mushrooms
• 100 g diced ham
• 250 ml milk
• Salt
• 1 tbsp potato starch
• Garlic
• Thyme
• 5 eggs
• 100 g Parmesan, grated, for sprinkling

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 50 minutes

Make a shortcrust pastry base from flour, butter, 1 egg, and 1 pinch of salt. Spread it on the base of a 28 cm round “Flexi-Form” (flexible pastry case). Prick lightly with a fork. Chill for 30 minutes. Meanwhile, clean, wash, and finely chop the vegetables. Whisk together the milk, spices, 5 eggs, and potato starch. Spread the vegetables and ham on the pastry base, pour the egg mixture over it, and sprinkle with grated Parmesan cheese. Bake in a preheated oven at approximately 170°C (top/bottom heat) for approximately 40-50 minutes.