Vegetable quiche

Ingredients for 4 servings:

• 1 bag of dough (Italian style pizza dough)
• 1 tbsp oil
• 1 tbsp margarine, for the mold
• 1 pack of vegetables (frozen pan-fried vegetables Italian style, 750 g)
• 150 g salami, in thick slices
• 150 g cheese (grated Emmental)
• 250 g whipped cream
• 3 eggs
• salt and pepper
• 10 leaves basil, fresh
• Cayenne pepper
• herbal salt
• nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mix the pizza base mix, 100 ml of cold water, and oil with the dough hook of a hand mixer until you have a smooth dough. Press the dough into a rectangular, greased, ovenproof dish (approx. 24 x 24 cm), creating a 3 cm high edge. To make the dough a little crispier, you can pre-bake it without any toppings for about 5 minutes. Dice the salami slices. Place the unthawed Italian stir-fried vegetables and the salami cubes in a large pan. Sear over high heat and cook over medium heat for about 10 minutes, turning occasionally. Let cool slightly. Meanwhile, whisk the cream and eggs. Season to taste with salt, pepper, fresh basil, a little nutmeg, cayenne pepper, and herb salt. Add some of the grated cheese. Spread the vegetables over the dough. Pour the egg and cream mixture over the dough (it’s okay if it runs over the edge a little) and bake in a preheated oven (fan oven: 200°C, gas mark 3) for about 40-50 minutes, until the egg and cream mixture has set. Serve with Italian ciabatta bread.