members recipes

This quiche does look like a lot of work, but isn´t, really. You can eat it hot or slightly warm. The cheese gets too hard otherwise when the quiche is cooled off. You can heat it up in the microwave, though, I would just pour a bit of milk on top so the surface doesn´t dry out. *My mixture of Italian herbs contain parsley, garlic, onions, basil, oregano, savory, tarragon, marjoram and thyme. I used a dried ready-mix.

Ingredients
for the shortcrust:
250 g flour
125 g butter
1 tsp salt
1 tsp pepper
1 tsp sugar
1 pinch of nutmeg
25 g grated parmesan cheese
1 egg
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for the filling:
250 g sweet peppers (yellow, orange or red, no green ones!)
100 g leek, cut in slices
3 tblsp creme fraiche
4 tblsp quark
1 clove of garlic, chopped finely
2 tsp• Italian herbs*
1 tsp• rocket oil
2 tsp• salt
1 tsp• pepper
3 eggs
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handfull of grated gouda cheese

Method
Make the shortcrust by kneading together all the ingredients. Wrap it up in a wraping film and put it in the fridge for at least one hour.

In the meantime wash and chop the sweet peppers in little stripes and add the leek slices.

Preheat the oven to 200°C.

Take the shortcrust out of the fridge and roll a bit more than half of the dough out. Put it in the quich-form (28 cm of diameter) to cover the bottom and use the rest of the dough to cover the sides so it forms a bowl, leave the top centimeter, though.

Pierce the bottom with a fork quite a few times and bake the shortcrust for 12 minutes, then take out of the oven.

Mix the creme fraiche with the quark, spices, rocket oil and eggs. Add the sweet peppers and leek and carefully mix the mass with a spoon.

Pour the mass onto the shortcrust, make sure all of the bottom is covered and the surface is even.

Spread the cheese on top and bake in the oven for another 35 minutes (watch the surface so that it doesn´t get burned).

Take it out of the oven and allow to rest for five minutes before serving.