Summary

Ingredients

For the dough:

• 300 grams flour
• 1 teaspoon salt
• 3 teaspoons baking powder
• 75 ml oil
• 100 ml water

For the filling:

• 1 onion (s), red
• 2 cloves garlic
• 450 g veetables, mixed
• 200 ml cream, or cream substitute, or soy cream
• 3 egg (s)
• 3 teaspoons mustard, medium hot
• salt
• pepper

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Instructions

1. You have a free choice of vegetables, depending on your taste. I usually take around 150 g broccoli, 150 g carrots, 100 g leek, 100 g frozen peas.
2. Sift the flour, salt, and baking powder into a bowl. Add the liquid ingredients to the dry ones and work them into a dough. Let the batter rest while you prepare the filling.
3. Peel and dice the onion, finely chop the garlic. Peel and chop the vegetables if necessary. Divide the broccoli into florets and slice the carrots and leek.
4. I cook the broccoli briefly in boiling water for 5-8 minutes because I don`t like it when it has too much bite.
5. Heat some olive oil in a pan. Sweat the onion and garlic until translucent, then add the vegetables. Sauté briefly and then steam for approx. 10-15 minutes. Season with salt and pepper. If you want, you can add chopped chives or parsley. Remove the pan from the plate.
6. Whisk the cream / soy cream / cream substitute with the eggs in a container. Season with mustard, salt and pepper, not too bland, and season to taste.
7. Roll out the dough and then place it in a greased springform pan and press up on the edge with your fingers. Pour in the vegetables and spread the cream and egg mixture on top.
8. Bake in the preheated oven at approx. 200 ° C for 30-35 minutes.
9. Herbal quark and a green salad go well with this.
10. The quiche tastes really delicious the next day, even when cold.