Potato and pepper quiche

Ingredients for 6 servings:

• 1 pack of dough (quiche dough) from the refrigerated section
• 4 m.-sized potatoes
• salt water
• 1 bell pepper(s), yellow
• 2 small onions or spring onions
• 1 bottle of Cremefine for cooking, 7% fat
• 2 large eggs
• 2 tsp sweet paprika powder
• salt and pepper
• nutmeg
• rosemary
• 1 clove(s) garlic

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

versatile, simple, filling

Peel the potatoes and boil them in salted water until almost cooked through (test by spotting). Then slice them and set them aside. Wash the bell pepper and cut them into cubes of about 1 cm. Finely dice the onions. Fry the onions and bell peppers one after the other in a pan until translucent, then add salt to taste. Preheat the oven to 220 degrees Celsius (top/bottom heat). Roll out the quiche dough in an ovenproof baking dish and poke holes in the bottom and sides with a fork. Add the potatoes first, then the bell peppers and onions. I like to layer them because they look nice after baking, but you can also mix the filling beforehand. In a bowl, thoroughly whisk together the Cremefine, eggs, paprika, garlic, and the remaining spices (to taste!) and then pour this mixture evenly over the quiche. Now place the quiche in the oven and bake on the lowest rack for 20 minutes, then on the middle rack for another 25 minutes. Check the consistency with a skewer after the baking time has elapsed. The quiche should be firm and no longer runny. If necessary, return it to the oven and keep an eye on it.