Tomato and vegetable quiche

Ingredients for 3 servings:

• 300 g flour
• 200 g butter
• ½ tsp salt
• 1 egg(s)
• Fat and flour for the mold
• 2 tbsp oil, e.g. rapeseed oil
• 2 onions
• 1 garlic clove(s)
• 1 m.-sized carrot(s)
• 30 g leek(s)
• 1 small rosemary sprig(s)
• 500 g tomatoes, e.g. cocktail or date tomatoes
• 2 m.-sized eggs
• 200 g sour cream
• 50 ml milk
• 200 g cheese, grated
• 150 g raw ham, especially finely sliced ​​(ham hay) or bacon cubes
• 2 tbsp tomato paste
• little pepper, hot
• 1 small rosemary sprig(s)
• herbal salt
• Pepper (flower pepper)
• Black cumin, ground
• Breadcrumbs for the mold

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 30 minutes

Sift the flour onto a pastry board. Pour the egg into the well in the center. Add the butter in small pieces around the well, along with the salt. Finely chop the ingredients. When they are crumbly, quickly knead them together with cold hands to form a shortcrust pastry. Immediately press the dough into a greased and floured quiche dish and form a rim. Then refrigerate the dish until the topping is almost ready. Then pre-bake the base at 200°C (top/bottom heat) for 15 minutes. For the topping: Sauté the onions and garlic clove in oil until translucent. Dice the carrot, add to the onions, and sauté briefly. Cut the leek into fine rolls and sauté with the onions, garlic, and carrots. Sauté the rosemary sprig in one piece with the remaining ingredients. When the leek begins to soften, remove the pan from the heat and let everything cool slightly. Meanwhile, in a bowl, combine the sour cream, milk, ham hock, grated cheese, tomato paste, and chili peppers, and season with salt, pepper, black cumin, and chopped rosemary. Mix the sautéed ingredients, except for the rosemary sprig, with the ingredients in the bowl. Cut the tomatoes into pieces. If using cherry tomatoes, you can halve them. Sprinkle the pre-baked shortcrust pastry with some breadcrumbs. They will absorb some of the juices from the tomatoes. Then place the tomatoes in the baking dish. Finally, pour the egg, onion, and vegetable milk mixture over the tomatoes. Bake the quiche in the oven at 180°C – 200°C (top/bottom heat) for another 45 minutes.