Summary

Ingredients

For the shortcrust pastry:

• 225 g spelled flour
• 125 g butter
• 1 pinch (s) salt
• 3 tablespoons water

For the filling:

• 1 stick / s garlic
• 1 red pepper (s)
• 1 bell pepper (s), yellow
• 300 g broccoli, cut into florets
• 2 cloves garlic, crushed
• 100 g cheese, more flavorful
• 150 g bacon, optional (as a variant for non-veetarians)
• 2 tablespoon olive oil
• 4 egg (s)
• 200 g yourt
• salt and pepper
• oregano
• basil

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Instructions

1. Sieve the flour into a bowl, dice the butter and add. Rub butter and flour together. When the butter is completely rubbed, the mixture is reminiscent of fine streusel. Add the water and work into the dough with your hands. Then knead on a lightly floured work surface and form a ball. Wrap the dough in cling film and let it rest in the refrigerator for 30 minutes.
2. The shortcrust pastry can also be prepared in the food processor. To do this, put the flour and butter in the machine and mix together until fine crumble forms. Then add the water and stir everything into a mixture.
3. Preheat the oven to 180 ° and brush the quiche pan with oil.
4. Grate the cheese and finely dice the bacon, if used. Cut the leek into thin slices and the bell pepper into short strips. Cut about a quarter of both peppers into long, slightly thicker strips and set aside.
5. After the resting time, roll out the dough thinly and place in the quiche pan. The edge of the dough should be a little higher than the edge of the pan because it will contract when you bake it. Now blind-bake the dough so that it is cooked through before it is topped. To do this, prick the dough several times with a fork and place the mold in the refrigerator for 30 minutes or in the freezer for 10 minutes. Cover the dough with baking paper and put a layer of dried peas, baking beans or chickpeas on top. This weighs down the dough so that it does not rise when it is prebaked. Bake for 10 minutes, then remove the legumes and baking paper and bake for another 10 minutes. Increase the temperature to 200 ° so that the dough turns golden brown.
6. Sweat the leek and garlic in the olive oil while stirring. Mix in the broccoli and paprika, season with salt and sauté for a few minutes. Mix eggs, yoghurt and 50 g cheese, season with salt, oregano and basil. Spread the vegetables and bacon loosely on the dough and pour the egg mixture over it. Garnish the quiche with the long strips of paprika and sprinkle with the remaining cheese. Bake at 180 ° for about 30 minutes.
7. The quiche can also be prepared partly vegetarian and partly with bacon without any problems. To do this, pour the egg mixture over the vegetables and then add the bacon cubes, for example. B. Distribute on half of the filling and mix in a little.