Ham, Leek, and Pepper Quiche

Summary

Ingredients

For the dough:

• 300 grams flour
• 100 g butter, cold, in flakes
• 100 ml water, cold
• 1 tablespoon vinegar
• a bit salt
• 2 tablespoons oil from the sun-dried tomatoes

For the filling:

• 1 large leek stick (s), the white and light green it
• 2 red peppers, diced
• 1 large onion (s), diced
• 10 tomato (s), dried in oil, diced
• 50 g sunflower seeds
• 250 g ham, (cured ham), lean
• 4 egg (s)
• 150 g crème fraîche, with herbs
• 1 cup sour cream
• 2 tablespoons oil from the tomatoes
• 175 g cheese, spicy, rated
• salt
• Pepper, freshly ground
• 2 tablespoon oil, for frying

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Instructions

1. Pour the flour into a bowl, mix with salt, add the flakes of butter and work in with the dough hook of the hand mixer, chopping further. Mix the water, oil from the sun-dried tomatoes and vinegar, pour onto the flour-butter mixture and knead quickly with your hands to form a smooth dough.
2. Let rest in the refrigerator for about 1/2 hour.
3. Wash 1 large or 2 small sticks of leek, clean, quarter lengthways and cut across into thin slices. Heat oil in a large pan, sweat the onion in it, do not brown. Add paprika, leek and tomato oil and cook for about 10 minutes.
4. After 5 minutes stir in the dried tomatoes and cured ham, continue to cook for 5 minutes. Remove the pan from the stove, mix in the sunflower seeds and let cool.
5. Beat the eggs and stir in the sour cream and crème fraîche until smooth, season with a little salt and pepper. Mix the vegetables with the egg mixture, mix in the cheese. A 26 cm springform pan. and 1 18 cm springform pan. Line the dia at the bottom with baking paper, press the dough into it and form an edge approx. Two fingers wide.
6. Pour in the filling, smooth it out and bake in the oven at 180 ° C for approx. 50 minutes until the filling is thickened and browned. Check for the first time after 30 minutes, if the surface is browning too much, cover with aluminum foil. Take out the smaller shape sooner.