Vegetable Quiche Swiss Style (Wähe)

Ingredients

• 200 g Flour
• 1 pinch salt
• 1 egg
• 140 g butter
• 2 Zucchini
• 1 stalk leeks
• 300 g Mushrooms
• 1 Garlic clove
• 4 eggs
• 250 ml Whipping Cream
• pepper (from grinder)
• nutmeg (fresh grated)
• flour (for work surface)
• butter (for pan)
• 3 tbsp Basil

Instructions

1. 1.

   Mix the flour with salt, sift onto a work surface, create a well in the center, crack the egg into it and scatter butter pieces around the well. With a knife chop all ingredients coarsely and 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 180°C (356°F) with upper and lower heat.

3. 3.

   Wash the zucchini, halve lengthwise, remove seeds and cut flesh into thin strips. Slice the leek lengthwise, rinse, clean and cut into rings. Clean mushrooms, wipe with a kitchen towel and slice thinly. Peel the garlic and press it.

4. 4.

   Whisk the eggs with cream and garlic, season with salt, pepper and nutmeg.

5. 5.

   Roll out the dough on a floured surface slightly larger than the pan, line a greased quiche tin with it. Mix the vegetables with the egg‑cream mixture, spread over the dough and top with basil leaves. Bake in the preheated oven for 30–40 minutes until golden brown. Remove from oven, cut into pieces and serve.