Broccoli and pepper quiche

Ingredients for 1 servings:

• 225 g spelt flour
• 125 g butter
• 1 pinch of salt
• 3 tbsp water
• 1 stalk(s) garlic
• 1 red bell pepper(s)
• 1 bell pepper(s), yellow
• 300 g broccoli, in florets
• 2 cloves garlic, crushed
• 100 g cheese, spicy
• 150 g bacon, optional (as a variant for non-vegetarians)
• 2 tbsp olive oil
• 4 eggs
• 200 g yogurt
• salt and pepper
• oregano
• basil

Instructions

Working time approx. 40 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 10 minutes

vegetarian or with bacon, for a 32 cm diameter dish

Sift the flour into a bowl, dice the butter, and add it. Rub the butter and flour together. When the butter is fully incorporated, the mixture should resemble fine crumbles. Add the water and work it into the dough with your hands. Then knead it on a lightly floured surface and form a ball. Wrap the dough in cling film and let it rest in the refrigerator for 30 minutes. The shortcrust pastry can also be made in a food processor. Put the flour and butter in the processor and mix until fine crumbs form. Then add the water and mix everything until smooth. Preheat the oven to 180°C (fan) and grease the quiche dish with oil. Grate the cheese and finely dice the bacon, if using. Finely slice the leek and cut the bell pepper into short strips. Cut about a quarter of both bell peppers into long, slightly thicker strips and set aside. After the resting time, roll out the dough thinly and place it in the quiche dish. The edge of the dough should be slightly higher than the edge of the dish, as it will shrink during baking. Now blind bake the dough so it is cooked through before adding any toppings. To do this, pierce the dough several times with a fork and place the dish in the refrigerator for 30 minutes or in the freezer for 10 minutes. Cover the dough with baking paper and add a layer of dried peas, baked beans, or chickpeas. This will weigh the dough down so it doesn’t expand during pre-baking. Bake for 10 minutes, then remove the pulses and baking paper and bake for another 10 minutes. Increase the temperature to 200°C so the dough turns golden brown. Sauté the leeks and garlic in olive oil, stirring constantly. Stir in the broccoli and bell pepper, season with salt, and sauté for a few minutes. Mix together the eggs, yogurt, and 50g of cheese, season with salt, oregano, and basil. Spread the vegetables and bacon loosely on the dough and pour the egg mixture over it. Garnish the quiche with the long strips of bell pepper and sprinkle with the remaining cheese. Bake at 180°C for about 30 minutes. The quiche can also be made partly vegetarian and partly with bacon. To do this, pour the egg mixture over the vegetables and then distribute the bacon cubes, for example, over half of the filling and mix in a little.