Paprika and Ajvar Quiche

Ingredients for 1 servings:

• 225 g flour
• 100 g butter
• 1 egg(s)
• 1 tbsp mineral water
• 1 tsp salt
• 500 g bell pepper(s)
• 170 g onion(s)
• 100 g Ajvar, mild
• 100 g crème fraîche
• 1 tbsp tomato paste
• 200 g cheese, grated
• 2 eggs
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

Knead the flour, butter, egg, mineral water, and salt into a shortcrust pastry and refrigerate for 30 minutes. Deseed and finely dice the bell peppers, peel and dice the onions. Sauté the vegetables in a pan with the lid closed until translucent and reduced in volume, about 15-20 minutes. Remove the vegetables from the heat and let cool. Roll out the pastry and line a greased 26cm springform pan or tart pan, pricking the base several times with a fork. Mix together the vegetables, eggs, cheese, ajvar, tomato paste, and crème fraîche, and season with salt and pepper. Spread the mixture evenly over the pastry. Bake at 200°C (top/bottom heat) for about 35-45 minutes. Serve warm. Tip: The quiche can also be eaten cold or reheated. If you like it spicier, use spicy Ajvar or a mixture of mild and spicy.