Vegetarian Quiche

Ingredients

• 200 g spelt flour (Type 1050)
• 0.5 tsp Salt
• 175 g butter
• 325 g low-fat quark
• 1 onion
• 1 Garlic clove
• 1 red bell pepper
• 1 orange bell pepper
• 0.5 Zucchini
• 2 tbsp olive oil
• 2 stalks green asparagus
• 100 g broccoli florets
• 2 Tomatoes
• 125 g sheep cheese
• 3 eggs
• 150 ml sour cream
• 1 tsp Dried oregano
• pepper (ground)
• 3 tbsp whole-grain breadcrumbs
• sage leaf (for garnish)

Instructions

1. 1.

   For the dough, combine flour with salt and butter pieces in a bowl. Drain the quark well. Add 200 g drained quark to the flour mixture. Quickly knead into a smooth shortcrust pastry. Wrap in plastic wrap and chill for about 30 minutes.

2. 2.

   Peel and finely dice onion and garlic. Clean and slice bell peppers into strips. Peel, wash and slice zucchini. Heat oil, sauté onion, garlic, zucchini and peppers for about 3 minutes.

3. 3.

   In a large pot bring water to boil. If needed, peel the lower third of asparagus, trim ends and cut stalks crosswise in half. Wash broccoli. Blanch asparagus and broccoli together for 2 minutes in boiling salted water, drain and shock with cold water.

4. 4.

   Wash tomatoes, quarter and core them. Grate sheep cheese and whisk with remaining quark, eggs, sour cream and oregano. Roll dough slightly larger than the pan, place it in the pan and lift a rim. Sprinkle bottom with breadcrumbs. Pour cheese‑egg mixture over and top with prepared vegetables, pressing gently down.

5. 5.

   Bake in preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 30 minutes until golden brown. Garnish with sage and serve immediately.