Chopped courgette quiche

Name: Chopped courgette quiche
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Ingredients: 300 g Flour; 7-10 Tbsp Salt; 1 TEASPOON Sugar; 1 package Dry yeast; 30 g + 1 tablespoon butter; 2 Courgette; 1 red and yellow pepper; 500 g Mushrooms; 1 Onion; 4 Branches of rosemary; 3 TABLESPOONS Oil; 500 g mixed minced meat; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 400 g Schmand; 4 Eggs (size M); 7-10 Tbsp grated nutmeg; 2 heaped Tbsp Breadcrumbs; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 24

300 g Flour
7-10 Tbsp Salt
1 TEASPOON Sugar
1 package Dry yeast
30 g + 1 tablespoon butter
2 Courgette
1 red and yellow pepper
500 g Mushrooms
1 Onion
4 Branches of rosemary
3 TABLESPOONS Oil
500 g mixed minced meat
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
400 g Schmand
4 Eggs (size M)
7-10 Tbsp grated nutmeg
2 heaped Tbsp Breadcrumbs
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Mix flour, 1/2 teaspoon salt, sugar and dry yeast. Add 30 g butter in pieces. Add 150 ml lukewarm water and knead to a smooth dough with the dough hooks of the hand mixer.
2
Cover the dough and let it rise in a warm place for about 45 minutes. In the meantime wash, clean and slice the zucchini. Clean, clean and slice the mushrooms. Halve, clean, wash and cut the peppers into strips.
3
Peel and finely chop the onion. Wash the rosemary, dab dry and remove the needles from 2 twigs and chop finely. Heat 1 tablespoon of oil in 2 large pans. Fry the onion briefly in a pan.
4
Add the minced meat and fry at medium heat for about 5 minutes until crumbly. Add chopped rosemary. Season with salt, pepper and some paprika powder. Fry the peppers in the second pan for 4-5 minutes. Put the minced meat in a bowl.
5
Melt 1 tablespoon of butter in the pan. Fry the mushrooms for 3-4 minutes, season with salt and pepper and add to the mince. Fill the bell peppers into a bowl. Heat 1 tablespoon of oil in the frying fat.
6
Fry the zucchini slices for 3-4 minutes. Add to the bell pepper. Season with salt and pepper. Grease two baking tins (e.g. spring or quiche tin; 26 cm Ø each). Whisk sour cream and eggs and season with salt, pepper and nutmeg.
7
Cut the dough in half. Roll out 1 half round on a floured work surface (approx. 30 cm Ø). Line a baking tin with it, pressing firmly on the edge. Spread 1 tablespoon of breadcrumbs on the dough base.
8
Add half of the minced mushroom mixture. Spread half of the vegetables on top. Sprinkle with half of the custard mixture. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-30 minutes.
9
Prepare the 2nd quiche from the remaining ingredients in the same way and bake. Garnish each quiche with a sprig of rosemary. Serve with green salad and a vinaigrette with sweet mustard.