Pepper quiche

Ingredients for 8 servings:

• 100 g butter, cold
• 100 g oat flakes, delicate
• 1 egg yolk
• n. B. Salt
• 3 tbsp water, cold
• 5 bell peppers, red, yellow and green
• 2 onions
• ½ bunch thyme
• 1 tbsp oil
• n. B. Pfeffer
• 150 g mountain cheese
• 4 eggs
• 300 g cream cheese, reduced fat
• 150 ml milk
• 3 tbsp cornstarch
• 200 g ajvar
• Flour , for editing

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

Delicious quiche with a topping of peppers, mountain and cream cheese, a delight hot or cold

Dice the butter. Quickly knead with the flour, oats, egg yolk, salt, and water. Wrap in foil and chill for about 1 hour. Halve, trim, wash, and strip the bell peppers. Peel and dice the onions. Wash the thyme, shake dry, and pick off the leaves. Heat the oil and sauté the onions until translucent. Add the bell peppers and thyme and fry for 5 minutes, stirring, then let cool. Season with salt and pepper. Preheat the oven to 200°C (180°C fan-assisted). Line a 26cm springform pan with baking paper. Roll out the dough and place it in the pan, forming a rim about 4cm high. Grate the mountain cheese, mix it with the vegetables, and spread it over the dough. Whisk the eggs with the cream cheese, milk, starch, ajvar, salt, and pepper, and spread the mixture over the base. Bake in the oven on the bottom rack for about 45-55 minutes.