Gluten-free vegetable quiche

Ingredients for 1 servings:

• 100 g butter, cold cut into pieces
• 100 g yogurt
• 1 egg(s)
• 100 g teff flour
• 100 g buckwheat flour
• 50 g hazelnut flour or pumpkin seed flour, hemp flour or linseed flour
• 1 tsp salt
• 2 zucchinis
• 1 bell pepper(s)
• 1 chicory
• 200 g sheep’s cheese
• 3 eggs
• 250 g sour cream
• 1 tsp salt
• n. B. Spice(s) such as pepper, grated nutmeg, grilled vegetable spice e.g. from Sonnentor
• 150 g cheese, grated, e.g. Emmental

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

for a 30cm quiche dish

If you have a Thermomix, making the shortcrust pastry is very easy. Put all the dough ingredients in the Thermomix and set it on speed 4 for 20 seconds. Empty out the crumbs and quickly knead them into a dough with your hands and press them into the 30cm quiche dish. If not, put the flour on the work surface and scatter the butter pieces on top. Make a well in the center and add the egg, salt, and yogurt. Quickly knead them into a dough. Caution: Gluten-free shortcrust pastry breaks very easily, but you can roll it out well with a fondant roller. Grease the quiche dish with butter and place the dough in the quiche dish. Refrigerate. For the topping, chop the zucchini and peppers or other vegetables, depending on your taste. Chop the chicory and dice the feta cheese. Spread everything on top of the dough in the quiche dish. For the icing, whisk the eggs with the sour cream. Season with salt, pepper, and nutmeg, and grilled vegetable seasoning if desired. Pour over the vegetable filling and sprinkle with grated cheese. Bake in a preheated oven at 200°C for about 40 minutes on the middle rack. I never bake this in advance; it works great as is.