Vegetarian Pepper and Onion Quiche
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 2 hrs 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
For the shortcrust pastry:
- 200 g flour
- 100 g butter
- 1 egg (s)
- 1 shot mineral water
- 1 pinch (s) salt
For covering:
- 3 red pepper (s)
- 3 small onion (s)
- 120 g Ajvar, hot or mild
- 100 g crème fraîche
- 2 egg (s)
- 1 tablespoon tomato paste
- 200 g cheese, rated
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Knead a shortcrust pastry out of the flour, butter, an egg, mineral water and a little salt. Then roll the dough in cling film and let it rest in the refrigerator for about 1 hour.
- Now core and finely dice the red peppers. Peel and finely dice the onions as well. Sweat the vegetables in a pan with the lid closed until they are translucent. This takes about 20 minutes, then turn off the stove and let it cool down a bit.
- Then take the shortcrust pastry out of the refrigerator, roll it out and line a greased springform pan with it. Prick the bottom several times with a fork.
- Mix the paprika, onion, 2 eggs, cheese, ajvar, tomato paste and crème fraîche together and season with salt and pepper. Spread the mixture evenly in the springform pan.
- Now bake the quiche at 190 ° C top / bottom heat for about 40 minutes.
- Let cool a little before serving.
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