Summary

Ingredients

• 250 g flour
• 100 g butter
• 1 egg (s)
• 2 tablespoon herb cream cheese
• 1 dash milk
• 2 pinch (s) salt
• some parmesan
• some oregano
• 2 peppers
• 1 can corn
• 1 can mushrooms
• 1 onion (s)
• 100 g ham

For the cast:

• 250 g sour cream
• 2 egg (s)
• 1 teaspoon flour
• cheese, grated

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Instructions

1. Preheat the oven to 200 ° C. Grease a round 26 cm springform pan with butter, sprinkle thinly with breadcrumbs and set aside.
2. For the shortcrust pastry, cut the flour, butter into small pieces, stir the egg, herbal cream cheese, milk, salt and a little parmesan and oregano with the dough hook of a hand mixer and knead by hand to form a homogeneous dough.
3. Line the springform pan with the batter. Use approx. 2/3 of the dough for the base and 1/3 for the edge, which is raised 3 - 4 cm. Let rest in the refrigerator for 10 minutes.
4. For the filling, cut the onions into fine rings. Core the peppers and cut into small pieces. Chop the ham into small cubes and drain the corn and mushrooms well. Fry the onions in a little olive oil. Add the remaining vegetables and ham. Season to taste and simmer for 5 - 10 minutes on a medium flame.
5. Pre-bake the shortcrust pastry in the oven for about 7 minutes. If the dough starts to bubble after 7 minutes, prick several times with a small fork.
6. Mix the sour cream, eggs and flour for the topping. Stir in the grated cheese and season well with herbal salt, pepper and herbs. Spread the steamed vegetables on the pre-baked shortcrust pastry base and pour the egg mixture over it.
7. Put the quiche in the oven and bake for about 30 minutes. The quiche is ready when the mixture is nicely thickened.