Summary

Ingredients

• 225 grams flour
• 100 g butter
• 1 egg (s)
• 1 tablespoon mineral water
• 1 teaspoon salt
• 500 g bell pepper (s)
• 170 g onion (s)
• 100 g ajvar, mild
• 100 g crème fraîche
• 1 tablespoon tomato paste
• 200 g cheese, rated
• 2 egg (s)
• salt and pepper

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Instructions

1. Knead the flour, butter, egg, mineral water and salt into a shortcrust pastry and place in the refrigerator for 1/2 hour.
2. Core and finely dice the peppers, peel and dice the onions. Sweat the vegetables in a pan with the lid closed until they are translucent and have lost some of their volume, this takes about 15-20 minutes. Remove the vegetables from the heat and let them cool down.
3. Roll out the dough and line a greased springform pan with it, prick the bottom several times with a fork.
4. Mix the vegetables, eggs, cheese, ajvar, tomato paste and crème fraîche together and season with salt and pepper. Distribute the mixture evenly in the springform pan.
5. Bake at 200 ° for approx. 35 - 45 minutes. Serve warm.
6. The quiche can also be eaten cold or reheated.