Vegetarian herb quiche

Ingredients for 1 servings:

• 250 g flour
• 1 tsp oregano
• 80 g butter or margarine
• 75 ml water (ice water)
• 1 egg(s)
• Salt
• 250 g smoked tofu
• 200 g cheese (Gruyère or mountain cheese)
• 5 artichoke hearts
• some olives, black
• 4 eggs (size L) or 5 eggs size M
• 1 tsp sweet paprika powder
• some salt and pepper, white
• 1 garlic clove(s)
• 2 tbsp Parmesan, grated
• 200 ml cream
• 1 pack of herbs de Provence (frozen), or 2 bunches of fresh
• Butter for rolling out
• e.g. butter flakes

Instructions

Working time approx. 50 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours

Knead the flour with the oregano, egg, salt, and fat, along with the water added drop by drop. Cover and chill for at least 30 minutes. Meanwhile, finely dice the tofu (Alnatura smoked tofu works well because it’s not as salty) and the cheese. Drain the artichoke hearts and olives from the jar. It’s best to buy them fresh from a store. Be careful with dried black olives, as they can have a salty taste. In these cases, you should be careful with the salting of the mixture. Halve or quarter the artichoke hearts depending on their size, according to your personal taste. Pit the olives. Whisk the eggs with salt, pepper, paprika, and crushed garlic, then beat in the cream. Mix the herbs into the egg mixture. If you don’t have Herbes de Provence, you can also use the 8-herb mixture. Roll out the dough and line a springform pan (26-28 cm diameter) with it. Form the edges and pierce the base several times. Arrange the tofu, artichokes, and olives on top and pour over the herb mixture. Bake at 200°C (bottom heat or fan oven, gas mark 3) for about 40 minutes. Serve with a mixed salad.