Vegetable Quiche with Herb Dip

Summary

Ingredients

For the dough:

• 50 g wheat flour or spelled flour, also whole rain
• 1 pinch (s) baking powder
• 25 g quark
• 10 g butter
• 1 pinch (s) salt

For covering:

• 200 g mixed veetables, maximum 3 types
• 1 tablespoon oil
• salt and pepper
• Paprika powder

For the cast:

• 2 tablespoon sour cream
• 1 egg (s)
• 1 tablespoon, heaped cheese, grated, or feta cheese
• salt and pepper
• Vegetable broth powder

For the dip:

• 100 g curd milk
• a lot herbs, chopped

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Instructions

1. Knead a smooth dough from the flour, quark, butter, salt and baking powder and roll it out between two baking papers with a rolling pin. Place in the pan lined with baking paper and pull up a little at the edge.
2. Cut vegetables into cubes and sauté briefly in a pan with oil and season well with salt, pepper and paprika powder. If tomatoes are used with vegetables, please remove the seeds.
3. Whisk the sour cream and egg with salt, pepper and vegetable stock powder.
4. Spread the vegetable mixture on the dough and spread the egg mixture over it. Sprinkle with plenty of cheese.
5. Bake at 200 ° C for about 30 minutes
6. For the dip, mix the curdled milk with plenty of chopped herbs and serve with the quiche.
7. Tip:
8. Replace part of the flour with buckwheat flour, this gives it a nutty aroma.