Paprika-Zucchini Quiche

Ingredients

• 125 g cold butter
• 250 g flour
• 0.5 tsp Salt
• 1 egg yolk
• 500 g zucchini
• 2 onions
• 2 red bell peppers
• 3 Garlic cloves
• 1 tbsp fresh basil
• 1 tbsp fresh oregano
• 3 tbsp olive oil
• Salt
• pepper (ground)
• 200 ml whipping cream (min 30% fat)
• 3 tbsp crème fraîche
• 3 eggs
• freshly grated nutmeg
• 100 g freshly grated Gruyère cheese
• butter for the pan

Instructions

1. 1.

   Sift flour onto a work surface, mix with salt and create a well in the center. Cut cold butter into small pieces and distribute around the well; add the egg yolk and use a knife to cut through all ingredients until small dough crumbs form, then quickly knead by hand into a dough. Shape into a ball, wrap in cling film and chill for about 30 minutes.

2. 2.

   Wash, trim and slice zucchini into thin rounds. Peel onions and dice them. Wash, trim and quarter bell peppers, cutting into ~1 cm cubes. Peel garlic cloves and finely mince them.

3. 3.

   Wash and finely chop basil and oregano; set aside for garnish.

4. 4.

   Heat olive oil in a pot, sauté onions until translucent, add bell pepper and garlic, cook briefly, then add zucchini slices. Season with salt, pepper, basil and oregano, and simmer gently for about 5 minutes on low heat.

5. 5.

   Preheat oven to 180 °C fan. Grease a quiche tin with butter, roll out dough on a floured surface and line the tin.

6. 6.

   Whisk together cream, crème fraîche and cheese; season with salt, pepper and nutmeg.

7. 7.

   Fill the tin with the cooked vegetables, pour the egg‑cream mixture over them, and bake for about 45 minutes until golden brown. Slice into pieces and serve garnished with fresh basil.