Quiche with ham and vegetables

Ingredients for 6 servings:

• 320 g flour
• 2 eggs
• 140 g margarine
• 1 tbsp milk
• 1 pinch of salt
• ½ pack of baking powder
• 400 g cooked ham
• 300 g Emmental cheese, grated
• 2 cups sour cream
• 4 eggs
• 4 tbsp flour
• 1 carrot(s)
• 1 stalk(s) leek
• 1 small zucchini
• salt and pepper
• nutmeg
• some broth, granulated

Instructions

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

Easy to prepare. Ideal for guests!

Knead the ingredients for the dough (best done by hand) and refrigerate for about 30 minutes. For the topping, first finely chop the carrot and zucchini (if necessary using a vegetable slicer). Cut the leek into very fine rings (1-2 mm). Blanch the vegetables in boiling water for about 5 minutes, then rinse in cold water in a sieve and drain well. Also finely chop the ham. Mix all the ingredients for the topping, season with salt, pepper, and nutmeg, and let it rest briefly. If desired, add 1 teaspoon of granulated stock for seasoning. Roll out the dough on a baking sheet. This can be a bit tedious. A small wooden rolling pin with a handle or a sturdy, not too large glass is very helpful for rolling out the dough flat. For the edges of the baking sheet, press the dough upwards to create a kind of dough tub. Spread the topping over the dough, smooth it out, and bake in a preheated oven at 200°C (top/bottom heat, fan oven: 175°C) for 30-40 minutes. When the topping has set nicely and is browned on top, the quiche is ready. The quiche is great to prepare ahead of time, for example, if you’re having guests. If well wrapped, the dough will keep in the fridge for a whole day and can also be frozen in a pinch. The topping can also be chilled for a few hours. This recipe (serves about 5-6) is for a standard baking sheet. I will convert the recipe for a 30 cm quiche dish and upload it.