Summary

Ingredients

For the shortcrust pastry:

• 200 g flour
• 100 g butter
• 60 ml water, ice cold
• 1 teaspoon rosemary
• salt

For covering:

• 1 tablespoon olive oil
• 60 g ham (Katenschinken), diced
• 1 bell pepper (s), red or yellow, cut into fine strips
• 0.5 ½ vegetable onion (s), cut into fine strips
• 2 tomato (s), pitted and cut into eighths
• 1 small Can corn

For the cast:

• 2 egg (s)
• 1 cup cream
• 150 g cheese, (herbal oat cheese)
• 50 g cheese (Emmentaler), rated
• salt and pepper
• Fat, for the shape

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Instructions

1. Using your hands, quickly knead a smooth ball of dough out of the dough ingredients and wrap it in cling film. Place in the fridge for about 1 hour.
2. Grease a quiche or springform pan, roll out the dough on a well-floured surface and line the pan with it. Pull up one edge. Prick the bottom several times with a fork and put the pan in the fridge or in the freezer.
3. For the topping, sweat the diced ham, onions and peppers in olive oil for about 5 minutes, sauté the tomatoes and add the corn.
4. Whisk eggs, cream and goat cream cheese together and season with salt and pepper.
5. Spread the topping and the Emmentaler on the dough. Pour the topping over, but not higher than the edge of the dough!
6. Bake at 180 degrees circulating air (200 degrees top / bottom heat) for about 30 minutes and serve hot.
7. A green salad with yogurt dressing goes well with it.
8. Tip: just leave out the ham for the vegetarian option!