Vegetarian quiche with different variations

Ingredients for 3 servings:

• 190 g flour
• 120 g butter
• 3 tbsp water
• 1 pinch of salt
• 4 eggs
• 1 green pepper
• 2 tomatoes
• 1 onion(s)
• 200 g cream cheese or cottage cheese, fine-grained
• 1 pinch of salt
• 2 pinches of chili powder
• 1 pinch of nutmeg
• 1 tsp, heaped sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

delicious and light version of the traditional Quiche Lorraine and some variations for non-vegetarians

For the shortcrust pastry, cut the softened butter into small cubes and place it in a bowl. Add the flour, water, and salt, and mix with a hand mixer until a dough forms. Then, knead the dough again by hand and form it into a ball, cover, and place it in the refrigerator. Let the dough rest there for about 10 minutes until you’re ready to prepare the filling. For the filling, dice the peppers, onion, and tomatoes. Add the 4 eggs, salt, chili powder, nutmeg, sugar, and cottage cheese to the cubes and mix with the dough hook of the mixer you used for the shortcrust pastry. Roll out the dough on a floured surface to a thickness of 0.5 cm. Grease a shallow baking pan with butter, dust with flour, and line the bottom with the rolled-out dough. Push the dough up the edges as far as you can, so that the filling doesn’t touch the edges of the baking pan. Now pour the filling into the baking dish with the dough, sprinkle over the Parmesan cheese, and place it on the middle rack of an unheated oven. Bake for around 30 minutes at 200°C using fan/bottom heat, until the surface turns a nice brown color. Notes and variations: You can also use other vegetables in equal proportions. Instead of the cottage cheese, you can also use feta cheese, which gives the dish a completely different flavor. Combined with quartered olives, tomatoes, and basil, you can quickly create a Quiche Méditéranéenne. If you love game dishes, you can also cut one or two slices of leftover roast venison into small cubes, use a small can of sliced ​​mushrooms or chanterelles, and roughly equal parts of leeks, and combine them with the cottage cheese to create a Quiche Forestière. Take diced salmon (about 200g) and spinach (about 100 to 150g blanched and drained or frozen) and, if desired, a red bell pepper, and combine it with the cottage cheese to create a quiche maritime. A particularly exotic variation is the quiche mexicaine, where you add a small can of corn to the cottage cheese and about 200g of minced meat, which you fry in a pan with half an onion and a little oil beforehand. If you prefer something heartier, you can use sour cream or crème fraîche instead of the cottage cheese or feta cheese. If you don’t have chili powder, use regular pepper, or for the Mediterranean quiche, use a chili pepper, deseed it, chop it into tiny pieces, and add it to the filling.