Vegetable Quiche with Herb Dip

Summary

Prep Time	30 mins
Cook Time	30 mins
Total Time	1 hr
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

For covering:

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

For the cast:

For the dip:

100 g curd milk
a lot herbs, chopped

Instructions

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.
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.
Whisk the sour cream and egg with salt, pepper and vegetable stock powder.
Spread the vegetable mixture on the dough and spread the egg mixture over it. Sprinkle with plenty of cheese.
Bake at 200 ° C for about 30 minutes
For the dip, mix the curdled milk with plenty of chopped herbs and serve with the quiche.
Tip:
Replace part of the flour with buckwheat flour, this gives it a nutty aroma.

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