Ham, leek and pepper quiche

Ingredients for 1 servings:

• 300 g flour
• 100 g butter, cold, in flakes
• 100 ml water, cold
• 1 tbsp vinegar
• some salt
• 2 tbsp oil from the sun-dried tomatoes
• 1 large leek(s), the white and light green parts
• 2 red bell peppers, diced
• 1 large onion(s), diced
• 10 tomatoes, dried in oil, diced
• 50 g sunflower seeds
• 250 g ham (diced ham), lean
• 4 eggs
• 150 g crème fraîche with herbs
• 1 cup sour cream
• 2 tbsp oil from the tomatoes
• 175 g cheese, spicy, grated
• Salt
• Pepper, freshly ground
• 2 tbsp oil, for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 50 minutes

with sunflower seeds and dried tomatoes

Place the flour in a bowl, mix with salt, add the butter in small pieces, and work it in with the dough hook of a hand mixer, continuing to break it up. Mix the water, oil from the sun-dried tomatoes, and vinegar, add it to the flour and butter mixture, and quickly knead it with your hands until you have a smooth dough. Let it rest in the refrigerator for about 30 minutes. Wash and trim 1 large or 2 small leeks, quarter them lengthwise, and cut them crosswise into thin slices. Heat the oil in a large pan and sauté the onion, but do not brown it. Add the bell pepper, leek, and tomato oil and sauté for about 10 minutes. After 5 minutes, stir in the sun-dried tomatoes and diced ham, and sauté for a further 5 minutes. Remove the pan from the heat, stir in the sunflower seeds, and let it cool. Beat the eggs and beat them with the sour cream and crème fraîche until smooth, then season with a little salt and pepper. Mix the vegetables with the egg mixture and stir in the cheese. Line the bottom of a 26 cm springform pan and one 18 cm springform pan with baking paper, press the dough into the pan, and form a border about two fingers wide. Pour in the filling, smooth it out, and bake in the oven at 180°C (convection oven) for about 50 minutes, until the filling is set and browned. Check the filling after 30 minutes; if the surface is browning too much, cover with aluminum foil. Remove the smaller pan earlier.