Vegetable Quiche with Roquefort

Ingredients

• 200 g Flour
• 150 g quark
• 1 egg
• Salt
• 3 tbsp olive oil
• 500 g tomatoes (deveined, seeded and roughly diced)
• 2 red bell peppers (washed, cleaned, halved, seeded and sliced into thin strips)
• 2 green bell peppers (washed, cleaned, halved, seeded and sliced into thin strips)
• 1 tbsp Olive Oil
• 1 tsp thyme leaves (finely chopped)
• 1 tsp hot paprika powder
• 150 g Roquefort
• 250 g sour cream

Instructions

1. 1.

   Mix quark with oil, egg, salt and flour to form a smooth dough, shape into a ball and wrap in plastic wrap; refrigerate for about 30 minutes.

2. 2.

   Sauté bell pepper strips in hot olive oil for about 5 minutes, press in garlic, season with salt, pepper, thyme and paprika powder, then stir in tomato cubes and sauté for another 5 minutes.

3. 3.

   Grease the pan, roll out dough on a floured surface into a circle, place it in the pan and push up a rim of about 3 cm.

4. 4.

   Spread the vegetables over the dough.

5. 5.

   Crush Roquefort, mix with sour cream and spread the mixture over the vegetables.

6. 6.

   Bake in a preheated oven at 200°C for about 40 minutes.