Quiche with Bell Peppers and Ham

Ingredients

• 260 g flour (and a little extra for the work surface)
• Salt
• 130 g cold yogurt butter
• 5 eggs
• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 1 Garlic clove
• 2 tbsp olive oil
• Pepper
• 200 g cooked ham
• 500 g Low-fat quark
• 2 tbsp medium-hot mustard
• a pinch cayenne pepper
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Gather 250 g flour on the work surface, mix in a pinch of salt and make a well in the center. Cut 125 g butter into small pieces, distribute around the well, crack one egg into the middle and use a knife to cut through all ingredients until small dough crumbs form. Quickly knead with hands into a smooth dough, shape into a ball, wrap in cling film and chill for about 30 minutes.

2. 2.

   Meanwhile wash, quarter, clean and slice the bell peppers into thin strips. Peel and finely chop the garlic.

3. 3.

   Heat oil in a pan, sauté the peppers and garlic over medium heat for about 2 minutes, season with salt and pepper.

4. 4.

   Brush a 26 cm springform with remaining butter and dust with remaining flour. Roll out the dough on a floured surface and line the form, creating a 4 cm high edge. Chill for 30 minutes.

5. 5.

   In the meantime slice the ham into fine strips. Whisk the quark, mustard and remaining eggs into a smooth mixture. Season well with salt, pepper, cayenne pepper and lemon juice. Fold in the vegetables and ham.

6. 6.

   Spread the filling over the dough base and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) on the middle rack for 35–45 minutes.