Pepper and Broccoli Quiche

Ingredients for 4 servings:

• 200 g flour
• 2 tsp, leveled baking powder
• 100 g quark
• 2 tbsp yogurt
• 70 ml milk
• 4 tbsp rapeseed oil
• 1 tsp, leveled salt
• 2 tbsp oil
• 3 bell peppers
• ½ head of broccoli
• 1 large onion(s)
• 100 g tomatoes, dried in oil, drained
• 2 eggs
• 200 g sour cream
• some milk
• 100 g cheese, grated
• 1 tsp, crushed paprika powder, hot
• 1 tbsp, crushed paprika powder, sweet
• 1 tsp, leveled salt
• Pepper, from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

made from quark-oil dough, spicy

This recipe is designed for a 28 cm springform pan (makes 8 pieces). For a baking sheet, multiply the amount by 1.5. Mix the flour with the baking powder. Add the remaining dough ingredients and knead everything into a light and airy dough. Spread this dough into a springform pan lined with baking paper and press down to create a high edge. Wash and trim the peppers and broccoli, cut the peppers into small cubes and cut the broccoli into very fine florets. Finely chop the onion and sun-dried tomatoes. Heat the oil in a pan and sauté the onion, peppers, and broccoli for about 5 minutes over medium heat. Then add the tomatoes, remove the vegetables from the heat, and let cool. For the topping, whisk together the eggs, sour cream, milk, half of the cheese, and the spices and season to taste. Mix the mixture well with the vegetables and pour over the dough. Sprinkle with the remaining cheese and bake in a preheated oven (180°C fan/convection oven) for 30-35 minutes. For a more savory flavor, add diced bacon or smoked tofu.