Tomato and Vegetable Quiche

Summary

Ingredients

For the shortcrust pastry:

• 300 grams flour
• 200 g butter
• 0.5 teaspoon ½ salt
• 1 egg (s)
• Fat and flour for the mold

For covering:

• 2 tablespoon oil B. rapeseed oil
• 2 onions)
• 1 clove garlic
• 1 medium carrot (s)
• 30 g leek (s)
• 1 small sprig rosemary (s)
• 500 g tomato (s) e.., cocktail or date tomatoes

For the cast:

• 2 medium egg (s)
• 200 g sour cream
• 50 ml milk
• 200 g cheese, rated
• 150 g raw ham, particularly finely sliced (ham hay) or diced bacon
• 2 tablespoon tomato paste
• little hot peppers, hot
• 1 small sprig rosemary (s)
• Seasoned Salt
• Pepper
• Black cumin, ground
• Breadcrumbs for the mold

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Instructions

1. Sift the flour onto a pastry board. Put the egg in the hollow in the middle. Put the butter in flakes around the well, as well as the salt. Finely chop the ingredients. When they are crumbly, quickly knead into a shortcrust pastry with your hands as cold as possible.
2. Immediately press the dough into a greased, floured quiche dish and form an edge. Then put the pan in a cool place until the topping is almost ready.
3. Then prebake the base at 200 ° C top / bottom heat for 15 minutes.
4. For covering:
5. Steam the onions and the clove of garlic in oil until translucent. Cut the carrot into small cubes, add to the onions and also sauté a little. Cut the leek into fine rolls and sauté with onions, garlic and carrots. Steam the rosemary sprig in one piece with the other ingredients. When the leek starts to soften, take the pan off the heat and let everything cool down a little.
6. In the meantime, stir together the sour cream, milk, ham hay, grated cheese, tomato paste and pepperoni in a bowl and season with salt, pepper, black cumin and chopped rosemary.
7. Mix the steamed ingredients, except for the sprig of rosemary, well with the ingredients in the bowl.
8. Cut the tomatoes into pieces. If it`s cocktail tomatoes, you can cut them in half.
9. Sprinkle the pre-baked shortcrust pastry with some breadcrumbs. They suck up some more juice from the tomatoes. Then place the tomatoes in the baking pan. Finally pour the egg, onion and vegetable milk over the tomatoes.
10. Bake the quiche in the oven at 180 ° C - 200 ° C top / bottom heat for another 45 minutes.