Paprika Quiche

Ingredients

• 200 g Flour
• 100 g butter
• 2 egg yolks
• fat (for the pan)
• 2 red bell peppers
• 2 yellow bell peppers
• 2 green bell peppers
• 50 g Pine nuts
• 0.5 bunch arugula
• 250 ml Whipping Cream
• 200 g Cream cheese
• 4 eggs
• Salt
• Pepper (from the grinder)
• flour (for rolling)

Instructions

1. 1.

   Process flour, butter, egg yolks, 2-4 tbsp cold water and a pinch of salt quickly into a shortcrust dough. Shape into a ball, wrap in cling film and refrigerate for ½ hour.

2. 2.

   Peel bell peppers (best with a vegetable peeler), halve, deseed and cut into wide strips.

3. 3.

   Wash, trim and roughly chop arugula.

4. 4.

   Toast pine nuts in a dry pan without oil.

5. 5.

   Grease a 28 cm springform pan. Roll out the dough on a floured surface thinly, place it in the pan, form a rim and arrange bell pepper strips on the base. Sprinkle pine nuts (except for 1 tbsp) over them.

6. 6.

   Whisk cream with eggs and cream cheese, season with salt and pepper. Pour over the pepper strips, sprinkle with arugula (reserve some for garnish), and bake at 200°C (top and bottom heat) for about 40-50 minutes until golden brown. If the quiche darkens too much, cover with foil. Remove from oven and let cool slightly. Take the quiche out of the pan, garnish with arugula and remaining pine nuts, and serve warm or cold as desired.