Pepper and leek quiche

Ingredients for 1 servings:

• 225 g flour
• 100 g butter
• 1 tbsp mineral water
• 1 egg(s)
• 1 tsp salt
• 500 g mixed peppers (weighed unpeeled)
• 1 stalk(s) leek
• 1 onion(s)
• 1 garlic clove(s)
• 1 tsp paprika powder, hot
• 2 tsp sweet paprika powder
• 200 g cheese, grated
• 2 eggs
• 200 ml cream
• salt and pepper
• oil

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Place all the dough ingredients in a bowl and knead with your hands until you have a smooth dough. Wrap in foil and refrigerate for at least 30 minutes. Trim and finely dice the bell peppers. Trim the leek, halve lengthwise, and slice into thin rings. Peel the onion and finely dice. Cover and sauté the vegetables with the crushed garlic in a little oil until translucent, then remove the lid and let the water evaporate. Transfer the vegetables to a bowl and let cool. Roll out the dough thinly and line a greased 26 cm springform pan, creating a 2-3 cm high rim. Prick the dough several times with a fork. Add the cream, eggs, and cheese to the cooled vegetables and mix well. Season to taste and pour the mixture into the springform pan. Bake at 200°C for about 50 minutes. The quiche tastes good both hot and cold. If you like, you can add 100 g of diced ham to the filling.