Bell Pepper and Broccoli Quiche

Summary

Ingredients

For the dough:

• 200 g flour
• 2 teaspoons, leveled baking powder
• 100 g quark
• 2 tablespoon yogurt
• 70 ml milk
• 4 tablespoon rapeseed oil
• 1 teaspoon, leveled salt

For covering:

• 2 tablespoons oil
• 3 bell pepper (s)
• 0.5 ½ head broccoli
• 1 large onion (s)
• 100 g tomato (s), dried in oil, drained

For the cast:

• 2 egg (s)
• 200 g sour cream
• some Milk
• 100 g cheese, rated
• 1 teaspoon, sprinkled paprika, hot pink
• 1 tablespoon, leveled paprika powder, noble sweet
• 1 teaspoon, leveled salt
• Pepper from the grinder

Print Recipe Pin Recipe

Instructions

1. This recipe is designed for a 28 cm springform pan (makes 8 pieces). For a baking sheet, take the amount x 1.5.
2. Mix the flour with the baking powder. Add the remaining dough ingredients and work everything into an airy, fluffy dough. Spread this in a springform pan lined with baking paper and press a high edge onto it.
3. Wash and clean the peppers and broccoli, cut the peppers into small cubes and cut the broccoli into very fine florets. Finely chop the onion and sun-dried tomatoes.
4. Heat the oil in a pan and fry the onion, bell pepper and broccoli over medium heat for about 5 minutes. Then add the tomatoes, remove the vegetables from the heat and let them cool.
5. For the topping, whisk together the eggs, sour cream, milk, half of the cheese and the spices and season to taste. Mix the mixture well with the vegetables and pour onto the dough. Sprinkle with the rest of the cheese and bake in a preheated oven (fan oven 180 ° C) for 30 - 35 minutes.
6. If you like it a little heartier, you can mix bacon (in cubes) or smoked tofu into the mixture.