Bell Pepper – Leek – Quiche
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 225 grams flour
- 100 g butter
- 1 tablespoon mineral water
- 1 egg (s)
- 1 teaspoon salt
For the filling:
- 500 g bell pepper (s), mixed colors (weihed uncleaned)
- 1 leek
- 1 onion (s)
- 1 clove garlic
- 1 teaspoon paprika powder, hot pink
- 2 teaspoons paprika powder, noble sweet
- 200 g cheese, rated
- 2 egg (s)
- 200 ml cream
- salt and pepper
- oil
Print Recipe
Pin Recipe Instructions
- Put all the ingredients for the dough in a bowl and knead with your hands to form a smooth dough. Wrap in foil and place in the refrigerator for at least 30 minutes.
- Clean and finely dice the peppers. Clean the leek, cut in half lengthways and cut into fine rings. Peel the onion and cut into fine cubes. Cover the vegetables with the squeezed garlic in a little oil and sweat until translucent, then remove the lid and allow the water to evaporate. Transfer the vegetables to a bowl and let them cool.
- Roll out the dough thinly and line a greased springform pan with it, so that a 2-3 cm high edge is created. Prick the dough several times with a fork.
- Add the cream, eggs and cheese to the cooled vegetables and mix everything well. Season to taste with the spices and pour the mixture into the springform pan. Bake at 200 ° C for about 50 minutes.
- The quiche tastes warm and cold. If you like, you can add 100 g of diced ham to the filling.
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