Vegetable quiche with herb dip

Ingredients for 1 servings:

• 50 g wheat flour or spelt flour, also wholemeal
• 1 pinch(s) of baking powder
• 25 g quark
• 10 g butter
• 1 pinch of salt
• 200 g mixed vegetables, maximum 3 varieties
• 1 tbsp oil
• salt and pepper
• Paprika powder
• 2 tbsp sour cream
• 1 egg(s)
• 1 tbsp, heaped cheese, grated, or feta cheese
• salt and pepper
• Vegetable stock powder
• 100 g sour milk
• lots of herbs, chopped

Instructions

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

vegetarian

Knead the flour, quark, butter, salt, and baking powder into a smooth dough and roll it out between two sheets of baking paper using a rolling pin. Place it in the baking dish lined with baking paper and pull the edges up slightly. Dice the vegetables and sauté briefly in a pan with oil and season generously with salt, pepper, and paprika. If using tomatoes as the vegetables, please deseed them. Whisk the sour cream and egg with salt, pepper, and vegetable stock powder. Spread the vegetable mixture on the dough and spread the egg mixture over it. Sprinkle with plenty of cheese. Bake at 200°C for approx. 30 minutes. For the dip, mix the sour milk with plenty of chopped herbs and serve with the quiche. Tip: Replace some of the flour with buckwheat flour; this gives it a nutty flavor.