Paprika cheese quiche
easy
90 mins
90 mins
Ingredients
- 200 g Flour
- 100 g cold butter or
- 7-10 Tbsp Margarine
- 7-10 Tbsp Salt
- 2 Onions
- 2 Garlic cloves
- 500 g red and green
- 7-10 Tbsp Peppers
- 2 TABLESPOONS Oil
- 150 g Appenzeller cheese
- 1 collar Basil and
- 7-10 Tbsp Thyme
- 1 package (500 g) piecemeal
- 7-10 Tbsp Tomatoes
- 6 Eggs
- 7-10 Tbsp Pepper
- 7-10 Tbsp Cling film
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
Directions
- 1
Knead flour, cold fat in flakes, 1/2 teaspoon salt and 5 tablespoons ice water to a smooth dough. Wrap in foil and let cool for about 1/2 hour. Peel onions and garlic and dice finely. Clean, wash and dice the peppers. Heat oil in a pot.
- 2
Brown onion and garlic in it. Sauté the bell peppers briefly. Let the vegetables cool down a little. Grate half of the cheese roughly. Wash the herbs and chop them coarsely, except for a little bit for garnishing, and whisk them with the grated cheese, chunky tomatoes and eggs. Season to taste. Roll out the dough on a floured work surface and place in a greased casserole dish (approx. 25 cm Ø). Add vegetable mixture and pour sauce over it. Bake the quiche in a preheated oven (electric: 200 °C/ gas: level 3) for approx. 45 minutes. Cut the remaining cheese into narrow strips and place them on the quiche as a grid.
- 3
Season to taste. Roll out the dough on a floured work surface and place in a greased casserole dish (approx. 25 cm Ø). Add vegetable mixture and pour sauce over it. Bake the quiche in a preheated oven (electric: 200 °C/ gas: level 3) for approx. 45 minutes. Cut the remaining cheese into narrow strips and place them on the quiche as a grid. Bake for another 5 minutes. Serve garnished with remaining herbs
- 4
Results in about 8 pieces
More Delicious Recipes
