Quiche with mushrooms, leeks and zucchini

Ingredients for 4 servings:

• 250 g flour
• 125 g butter, cold
• 1 tsp salt
• 1 egg(s)
• Fat, for the shape
• 2 stalk(s) leeks
• 200 g mushrooms
• 2 zucchinis
• 1 clove(s) garlic
• 250 ml sour cream
• 3 eggs
• 1 pinch of nutmeg
• Salt
• pepper

Instructions

Working time approx. 35 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 45 minutes

Place the flour in a bowl, dice the butter, and knead it with the salt and egg to form a smooth dough. Cover and let rest in the refrigerator for 30 minutes. Clean and chop the leek, mushrooms, and zucchini. First, fry the zucchini and leek, then add the mushrooms and fry until tender. Peel the garlic and press it over the top. Season with salt and pepper to taste. Preheat the oven to 200 degrees Celsius. Grease a dish, spread the quiche batter evenly, and form a rim. Pour the roasted vegetables into the dish and spread it out. Whisk the sour cream with the eggs, season well with salt, pepper, and nutmeg, and pour over the vegetables. Bake in the center of the oven at 180 degrees Celsius for 40 minutes until golden brown. Serve fresh from the oven.