Quiche with Ham and Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
For the dough:
- 320 g flour
- 2 egg (s)
- 140 g mararine
- 1 tablespoon milk
- 1 pinch (s) salt
- 0.5 ½ pack baking powder
For covering:
- 400 g cooked ham
- 300 g Emmentaler cheese, rated
- 2 cups sour cream or sour cream
- 4 egg (s)
- 4 tablespoon flour
- 1 carrot (s)
- 1 leek
- 1 small zucchini
- salt and pepper
- nutmeg
- some broth, granular
Print Recipe
Pin Recipe Instructions
- Knead the ingredients for the dough (best by hand) and place in the refrigerator for about 30 minutes.
- For the topping, first cut the carrot and zucchini very finely (possibly with a raw vegetable slicer). Cut the leek into very fine rings (1 - 2 mm). Blanch the vegetables in boiling water for about 5 minutes, then rinse in a colander and drain well.
- Also cut the ham into small pieces. Mix all ingredients for the topping, season with salt, pepper and nutmeg and let rest for a moment. Possibly add 1 teaspoon of granulated broth to season.
- Roll out the dough on a baking sheet. It can be a bit of a hassle. A small mini wooden roll with a handle or a sturdy, not too large glass is very helpful to roll the dough flat. For the edges in the baking sheet, press the dough upwards so that a kind of dough pan is created.
- Spread the topping on the dough, smooth it out and place in the preheated oven for 30 - 40 minutes at 200 ° C (top / bottom heat, convection: 175 ° C). When the topping has set nicely and turns brown on top, the quiche is ready.
- The quiche can be wonderfully prepared if you B. Has guests. Well packaged, the dough can withstand a whole day in the refrigerator and can also be frozen in an emergency. The topping can also be cooled for a few hours.
- This recipe (approx. 5 - 6 people) is designed for a standard baking tray. I will also convert and upload the recipe for a quiche pan (30 cm).
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