Delicious vegetable and ham quiche

Ingredients for 4 servings:

• 250 g flour
• 100 g butter
• 1 egg(s)
• 2 tbsp herb cream cheese
• 1 shot of milk
• 2 pinches of salt
• some Parmesan
• some oregano
• 2 peppers
• 1 can of corn
• 1 can of mushrooms
• 1 onion(s)
• 100 g ham
• 250 g sour cream
• 2 eggs
• 1 tsp flour
• n. B. cheese, grated

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

with a particularly crispy base

Preheat the oven to 200°C. Grease a round 26 cm springform pan with butter, sprinkle thinly with breadcrumbs, and set aside. For the shortcrust pastry, first mix the flour, butter cut into small pieces, egg, herb cream cheese, milk, salt, and a little Parmesan and oregano using the dough hook of a hand mixer, then knead by hand until you have a smooth dough. Line the springform pan with the pastry. Use about 2/3 of the dough for the base and 1/3 for the edges, which should be raised 3-4 cm. Let rest in the refrigerator for 10 minutes. For the filling, finely slice the onions. Deseed and chop the peppers. Finely dice the ham, and drain the corn and mushrooms well. Sauté the onions in a little olive oil. Add the remaining vegetables and the ham. Season to taste and sauté over medium heat for 5-10 minutes. Pre-bake the shortcrust pastry in the oven for about 7 minutes. If the pastry starts to bubble after 7 minutes, prick it several times with a small fork. For the topping, combine the sour cream, eggs, and flour. Stir in the grated cheese and season well with herb salt, pepper, and herbs. Spread the steamed vegetables on the pre-baked shortcrust pastry base and pour the egg mixture over it. Place the quiche in the oven and bake for about 30 minutes. The quiche is ready when the mixture has set nicely.