Vegetable quiche

Ingredients for 4 servings:

• 200 g spelt flour
• ½ tsp salt
• 120 g half-fat margarine e.g. B. Lätta
• 200 ml cooking cream, 7%
• 3 eggs
• 150 g broccoli
• 100 g carrot(s)
• 100 g bell pepper(s), red
• salt and pepper
• chives

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 25 minutes

vegetarian, from a 20cm quiche dish, about 4 pieces

Briefly knead the spelt flour, salt, and margarine using the dough hook on a mixer, then knead the dough into a smooth dough by hand. Chill the dough in cling film for 15 minutes. Grease a small tart tin. Roll out the shortcrust pastry into a round shape and press it into the tin, trimming the edges. Prick the dough several times with a fork to prevent it from warping. Pre-bake the base for 10 minutes at 180°C (top/bottom heat). In the meantime, chop the vegetables and sauté briefly. Mix the cooking cream, eggs, vegetables, salt, and pepper and pour onto the shortcrust pastry. Sprinkle the quiche with chives. Bake the quiche for about 40 minutes at 180°C (top/bottom heat) until golden brown. The baking time varies depending on the oven. This recipe is suitable for a small 20cm tart tin. For a regular tin, please add 1/3 of the quantities for all ingredients. With 4 servings, one serving has 420 kcal.