Vegetable quiche

Ingredients for 4 servings:

• 250 g flour
• 100 g butter
• 1 tsp, leveled salt
• 1 tsp vinegar
• 125 ml water
• 500 g minced meat, half & half
• 1 m.-sized onion(s)
• 1 medium-sized garlic clove(s)
• 2 small zucchini
• 2 small eggplants
• 2 m.-large tomato(s)
• 2 cups of crème fraîche (about 125 g each)
• salt and pepper
• Paprika powder

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

with minced meat

Cream the butter in a mixing bowl until fluffy. Stir in the salt and vinegar, then stir in the flour alternately with the water until everything forms a smooth batter. Pour the batter into a greased 26 cm springform pan and level the surface. For the filling: Halve the zucchini and eggplant and cut into slices, and dice the tomatoes. Brown the minced meat with the finely chopped onion and garlic clove; then season with salt, pepper, and paprika if desired. In another pan, brown the sliced ​​zucchini and eggplant, then add the diced tomatoes and fry briefly. Meanwhile, pour the minced meat into the springform pan lined with the batter and spread it evenly. Spread the roasted vegetables on top. Spread the whole thing with the crème fraîche. Bake the quiche in a preheated oven at 200°C for 40 minutes. Let it cool for a few minutes and then remove from the pan.