Motorhome quiche with the Omnia

Ingredients for 1 servings:

• 180 g flour
• 125 g butter, cold
• 2 tbsp water
• 1 tbsp olive oil
• 1 pinch of salt
• 1 pack of feta cheese
• 1 bell pepper(s), red
• 10 cocktail tomatoes
• 75 g spinach
• 2 garlic cloves
• 140 g corn
• 4 spring onions
• 2 eggs
• 200 ml cream
• salt and pepper
• Paprika powder
• oregano
• rosemary
• Thyme
• e.g. mozzarella or other cheese
• Olive oil for the mold

Instructions

Working time approx. 35 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 55 minutes

Cut the cold butter into pieces and knead it with the flour. Then knead in 2 tablespoons of water and 1-2 tablespoons of olive oil. Caution: The dough must remain crumbly. Grease the Omnia dish with olive oil and press the dough into the dish. Place the dough in the refrigerator to rest for 30 minutes. Then pre-bake at medium heat for about 10 minutes. Meanwhile, cut the filling ingredients into small cubes and sauté everything except the feta for a while. Tip: Add the corn and spinach later. Whisk together the eggs, cream, and seasonings. Stir the liquid from the slightly cooled vegetable pan into the egg mixture. Stir the feta into the vegetable mixture and spread it over the dough in the Omnia dish. Pour the egg mixture evenly over the dish and finally sprinkle with mozzarella slices or cheese, if desired. Bake at medium heat for about 30 minutes. Then let the quiche cook for another 10 minutes.