Vegetable quiche

Ingredients for 4 servings:

• 200 g flour
• 100 g butter
• 1 egg(s)
• 1 pinch of salt
• ½ kohlrabi
• 2 handfuls of broccoli florets
• 50 g leek
• 1 spring onion(s)
• 2 carrots
• 1 tbsp olive oil
• 3 slices of cooked ham
• salt and pepper
• 200 g sour cream
• 3 eggs
• 60 g Emmental cheese, grated
• salt and pepper
• nutmeg

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

Also good for using up leftovers

Knead a shortcrust pastry from flour, butter, egg, and salt and let it rest in the refrigerator for at least 30 minutes. Wash the vegetables and peel them if necessary. Cut the kohlrabi into sticks, the carrots into slices, and the leeks and spring onions into rings. Cut the broccoli into small florets. Sauté the vegetables in olive oil, season with salt and pepper. Then add a little water and cook with the lid on and on low heat for about 10 minutes until al dente. Meanwhile, for the topping, mix the sour cream, eggs, and grated Emmental cheese and season with salt, pepper, and nutmeg. Cut the cooked ham into strips and mix with the vegetables. Roll out the pastry and line a 26 cm springform pan or tart pan, forming a rim of about 2 cm. Arrange the vegetables and ham on the pastry and spread the sour cream mixture on top. Bake in the oven at 160°C (convection oven) for about 30 minutes. I served it with lamb’s lettuce and mustard vinaigrette. Tip: The vegetables can be varied depending on the season and what’s in your fridge.