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Bread and rolls, pizza and savoury cakes 225
Pepper quiche [Index: ] [Index: ]
MCRC00902177_BO_Paprikaquiche-008_F39MCIM00907290_SE_Paprikaquiche-012MCRC00896913_NF_Paprikaquiche-015_RZ1Savoury bakingQuicheVegetarian recipesPreparation methodsBakingRecipe categoriesBakingVegetarian recipes
For 6 servings
Pizza tray, diameter 30 cm
SHORTCRUST PASTRY:
200 g flour
2 pinches salt
1 egg
100 g butter, cold
TOPPING:
150 g green peppers
150 g yellow peppers
150 g red peppers
1 red onion, approx. 100 g
200 g courgettes
30 g butter
Salt
Black pepper, freshly ground
GLAZE:
200 ml cream
4 eggs
150 g Gruyère cheese, freshly grated
Salt
Black pepper, freshly ground
Nutmeg, freshly grated
IN ADDITION:
Cooking oil for the baking tray
Per serving
577 kcal, 30 g carbs, 43 g fat, 19 g protein,
2,5 BU
PREPARATION
1. For the shortcrust pastry, pour the flour and salt onto the work surface and make a well in the
centre. Beat the egg using a fork and then pour into the well. Cut the cold butter into small pieces and
distribute around the edge of the flour. Quickly knead into a dough with cold hands. Form into a ball,
press flat, wrap in foil and chill for approx. 30 minutes.
2. In the meantime, wash, halve and core the peppers and remove the white pith from the inside.
Peel the onion. Cut the peppers and onion into cubes approx. 1 cm in size. Wash the courgettes and
cut diagonally into thin slices.
3. Heat the butter in a frying pan and fry the chunks of pepper and onion in it first of all. Season the
vegetables with salt and pepper, remove from the frying pan and place to one side. Briefly fry the
sliced courgettes and also season them with salt and pepper.
4. Grease the pizza tray. Roll the dough out into a circular form and place onto the tray. Pull the edge
up by approx. 3 cm and press down firmly. Prick the pastry base several times with a fork.
5. Distribute the courgette slices on the dough base and add the remaining vegetables on top.
6. Stir the cream, eggs and cheese and season generously with salt, pepper and nutmeg. Pour the
mixture evenly over the vegetables and bake the quiche as indicated.
Setting procedure:
Top/bottom heating
180 °C
Baking time: 60-70 minutes
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