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🍽️ Vegetable and Ham Quiche

943 kcal · 70 min · 4 servings

Ingredients

• 320 g flour
• 2 egg(s)
• 140 g margarine
• 1 tbsp milk
• 1 pinch(es) salt
• 0.5 packet baking powder
• 400 g boiled ham
• 300 g Emmental (grated)
• 2 tubs sour cream (or crème fraîche)
• 4 egg(s)
• 4 tbsp flour
• 1 carrot(s)
• 1 stalk leek
• 1 small zucchini
• salt and pepper
• nutmeg
• a little broth (granulated)

Instructions

1. 1. Knead the dough ingredients well (best by hand) and place them in the refrigerator for about 30 minutes.
2. 2. Finely grate the carrot and zucchini (use a grater if needed). Slice the leek into thin rings (1 to 2 millimeters). Blanch the vegetables for about 5 minutes in boiling water (cook briefly in boiling water), then rinse under cold water and drain well.
3. 3. Dice the ham finely. Mix all filling ingredients together, season with salt, pepper, and nutmeg, and let the mixture rest briefly. Add 1 teaspoon of dried broth for seasoning if desired.
4. 4. Roll out the dough on a baking sheet. This can be a bit tedious. A small wooden rolling pin with a handle or a sturdy, small glass helps to flatten the dough. Press the dough up at the edges of the sheet to form a crust.
5. 5. Spread the filling on the dough, smooth it out, and bake the quiche for 30 to 40 minutes at 200 degrees conventional heat (convection: 175 degrees) in the preheated oven. It is done when the filling is set and browned on top.
6. 6. You can prepare the quiche well in advance if you have guests. The dough keeps well wrapped in the refrigerator for a whole day and can be frozen if needed. The filling can also be stored chilled for several hours.
7. 7. This recipe (for approx. 5 to 6 people) is designed for a standard baking sheet. I will recalculate the recipe for a quiche pan (30 cm diameter) and upload it.

Nutrition per serving

• kcal: 943
• Protein: 43 g · Fett/Fat: 63 g · Carbs: 50 g