Summary

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

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Instructions

1. Knead the ingredients for the dough (best by hand) and place in the refrigerator for about 30 minutes.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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).