Bell Pepper Quiche
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
For the dough:
- 100 g butter, cold
- 100 g oat flakes, delicate as flowers
- 1 egg yolk
- salt
- 3 tablespoon water, cold
For covering:
- 5 pepper (s), red, yellow and green
- 2 onions)
- 0.5 ½ bunch thyme
- 1 tablespoon oil
- pepper
- 150 g mountain cheese
- 4 egg (s)
- 300 g cream cheese, reduced fat
- 150 ml milk
- 3 tablespoon cornstarch
- 200 g ajvar
- Flour, for processing
Print Recipe
Pin Recipe Instructions
- Dice the butter. Knead quickly with the flour, oatmeal, egg yolk, salt and water. Wrapped in foil and put in the fridge for about 1 hour.
- Halve the peppers, clean, wash and cut into strips. Peel and dice the onions. Wash the thyme, shake dry and pluck the leaves off.
- Heat the oil and sauté the onions until translucent. Add paprika and thyme and stir-fry for 5 minutes, then allow to cool. Season with salt and pepper.
- Preheat the oven to 200 ° C (convection 180 ° C). Line a size 26 springform pan with baking paper.
- Roll out the dough and place in the pan, forming an approx. 4 cm high edge.
- Grate the mountain cheese, mix with the vegetables and spread on the dough. Whisk eggs with cream cheese, milk, starch, ajvar, salt and pepper and spread the mixture on the bottom. Bake in the oven on the lower shelf for about 45-55 minutes.
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