Green quiche with lots and lots of basil

Ingredients for 4 servings:

• 2 large zucchini
• 3 bell peppers, red
• salt and pepper
• chili powder
• 275 g wholemeal spelt flour
• 125 g butter
• 1 tsp salt
• 2 eggs
• 1 pot of basil
• 2 garlic cloves
• 1 shot of milk
• 150 g sour cream
• 1 egg(s)
• 200 g feta cheese
• salt and pepper
• Fat and flour for the mold

Instructions

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

First, wash the zucchini and cut lengthwise into approximately 3 mm thick slices. Arrange the slices on baking paper, season with salt and pepper, and sprinkle with chili flakes if desired. Wash the bell peppers and place them on a baking tray. Bake everything together at 180°C (top/bottom heat) for approximately 30 minutes, until the zucchini are dry and the peppers are blistered all over, turning them a few times if necessary. Allow the zucchini to cool. Place the peppers in a bowl to cool and cover with cling film; this will make them easier to peel. Once cooled, peel the peppers and remove the cores. Divide the peppers into large portions. For the dough, knead the wholemeal spelt flour with the room-temperature butter. Add the salt and eggs, and place the dough in cling film in the refrigerator until ready to use. For the topping, pluck the basil leaves and puree them with the garlic cloves and a splash of milk, if desired. Then add the sour cream, egg, and crumbled feta cheese. Gently season the mixture with salt and pepper. Press the dough into a greased and floured tart pan, top with the zucchini and bell peppers, and pour over the green filling. Bake the tart at 180°C (top/bottom heat) for 30 minutes.