Summary

Ingredients

• 260 g flour
• 1 egg (s)
• 140 g butter
• 60 g crème fraîche
• 1 pinch (s) salt
• 300 g reen pepper (s)
• 300 g red pepper (s)
• 2 onions)
• 100 g bacon, smoked
• 80 g tomato (s), dried, drained
• 3 tablespoon oil
• 1 tablespoon paprika powder, noble sweet
• 4 egg (s)
• 150 g crème fraîche
• 80 g cheese, rated
• salt
• pepper
• thyme
• parsley

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Instructions

1. For the dough, knead the flour, butter, crème fraiche, salt and the egg well until the dough is completely smooth. Let it rest for about 30 minutes.
2. In the meantime, clean the peppers, onion and garlic for the topping and cut into cubes (peppers not too small - approx. 3 x 3 cm). Dice the bacon and cut the well-drained tomatoes into strips.
3. Heat the oil in a saucepan and sauté the garlic, onion and bacon briefly. Sprinkle paprika powder over it, sauté briefly and then let cool down. Mix the mixture with the eggs, tomatoes and crème fraiche. Add the paprika pieces and season with salt, pepper, thyme and parsley to taste.
4. Roll out the dough and place in a quiche pan or springform pan, push the edge up a little. Spread the topping evenly on the dough and sprinkle with cheese.
5. Bake in a preheated oven at 180 ° C for about 40 minutes.