Vegetable quiche

Ingredients for 1 servings:

• 150 g spelt flour type 630
• 100 g diced butter
• 30 g grated cheese (gratin cheese or Parmesan)
• 1 egg(s), size M
• 1 pinch of salt
• 200 g sour cream
• 100 g crème fraîche
• 3 eggs, size M
• 1 tomato(s)
• ½ zucchini, optional
• ½ broccoli
• ½ bell pepper
• salt and pepper
• nutmeg
• basil
• Parsley, possibly frozen
• cheese for sprinkling

Instructions

Working time approx. 50 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 20 minutes

vegetarian and simple

For the dough, whisk together the egg, butter, and cheese. Gradually add the flour and salt until the dough forms a smooth mass. Then place the dough in the bowl (covered with a kitchen towel) and refrigerate for about 30 minutes. Meanwhile, prepare the filling. Combine the sour cream, crème fraîche, and eggs in a bowl and mix together. Season to taste. Now clean the vegetables and cut them into bite-sized pieces (we added zucchini here, but would leave it out next time). Preheat the oven to 180°C (top/bottom heat). Line the bottom of a baking dish or quiche dish with baking paper or grease it. Once the dough has rested, remove the dough from the bowl and, with floury hands, press it onto the bottom of the baking dish until it is evenly distributed (warning: it will be sticky!). Then spread the chopped vegetables on top. Pour the filling over the vegetables and, if desired, sprinkle with cheese. Place in the hot oven on the middle rack for approx. 50 – 60 minutes.