Vegetable quiche

Ingredients for 1 servings:

• 300 g flour
• 200 g butter
• 3 large eggs
• tbsp salt and pepper
• 2 cups of cream
• 4 large eggs
• salt and pepper
• nutmeg
• 1 can peas and carrots
• 1 large broccoli, or two small ones
• 1 thick zucchini
• 1 large onion(s), red
• 150 g cheese, grated
• 2 tbsp olive oil
• 100 ml water

Instructions

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

for 6 pieces

Knead flour, eggs, butter, salt, and pepper into a shortcrust pastry. Grease a cake tin with olive oil, then spread the dough on the bottom with your fingers and the palm of your hand, then add the edges. Prick the dough generously with a fork and bake in a preheated oven at 200°C for 10 minutes. Wash and chop the vegetables. Add a little oil to a pan and fry all the vegetables, then add water and cook for about 10 minutes. Drain the carrots and peas and add them last. Whisk together the cream, eggs, salt, pepper, and nutmeg and let stand briefly. Drain the vegetables well and place them on the pastry. Pour the egg and cream mixture over the top and sprinkle with cheese. Bake for 25 minutes.