Summary

Ingredients

For the dough:

• 100 g wholemeal spelled flour
• 100 g wheat flour
• 100 g butter, cold
• 1 egg (s)
• 2 Table spoons milk
• salt

For the filling:

• 2 onions)
• 250 g mushrooms, fresh
• 1 large zucchini
• 4 egg (s)
• 200 g crème fraîche, liht, with herbs
• 100 g cream cheese
• 100 g cheese, rated, e.. Emmentaler
• Herbs
• Vegetable broth, granulated or stock cubes
• salt and pepper
• olive oil

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Instructions

1. For the dough:
2. Make a shortcrust pastry from flour, butter, egg, milk and a pinch of salt - just add a lot of salt - and let it rest in the refrigerator while the quiche is being prepared.
3. For the filling:
4. Finely chop the onion and slice the mushrooms and zucchini and set aside. Now first let the onions become translucent in a wok or a large pan with a little olive oil and then add the vegetables. Season with vegetable stock, salt and pepper to taste. Cook the mixture for about 10 minutes, then set aside and let cool.
5. Whisk the 4 eggs, crème fraîche and cream cheese and add herbs as required. I use both cream light with herbs and cream cheese with herbs and don`t add any more fresh herbs.
6. Preheat the oven to approx. 180 - 190 ° C top / bottom heat.
7. Now the dough can be taken out of the refrigerator and the greased form - springform pan or tart pan - can be lined with the dough.
8. Finally, add the grated cheese to the egg mixture and, after it has cooled, also fold in the vegetable mixture. Spread the mixture on the dough and bake on the middle rack for about 40 minutes, until the surface turns golden brown.
9. Delicious with it: A nice green salad.