Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Now bake the quiche at 190 ° C top / bottom heat for about 40 minutes.
6. Let cool a little before serving.