Paprika-Oliven Quiche

Ingredients

• 200 g Flour
• 1 pinch salt
• 80 g sour cream
• 120 g butter
• 2 large red bell peppers
• 150 g Mushrooms
• 3 eggs
• 250 g crème fraîche
• 150 ml whipping cream
• pepper (ground)
• nutmeg (freshly grated)','80 g black pitted olives','flour (for the work surface)','butter (for the pan)

Instructions

1. 1.

   For the dough, mix flour with a pinch of salt, sift onto the work surface, create a well in the center, add sour cream to the well and scatter butter pieces around it. Quickly knead by hand into a smooth dough, shape into a ball, wrap in cling film and refrigerate for 30 minutes.

2. 2.

   Preheat the oven to 250 °C (fan).

3. 3.

   Wash the peppers, halve them, remove seeds and white walls, place cut side up on parchment paper on a baking tray. Roast until skin blackens and blisters, then remove, cover with a damp kitchen towel and let rest briefly. Stack halves, slice into thin strips. Clean mushrooms and slice thinly. Whisk eggs with crème fraîche and cream, season with salt, pepper and nutmeg, fold in mushrooms, peppers and olives.

4. 4.

   Reduce oven temperature to 180 °C (fan).

5. 5.

   Roll out dough on floured surface, line a buttered pan. Spread the vegetable‑egg mixture evenly over the crust and bake for about 30 minutes. Remove and serve.