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🍽️ Paprika Quiche with Broad Beans

680 kcal · 30 min · 4 servings

Ingredients

• 150 g flour
• 75 g butter
• 40 g grated Parmesan
• butter (for the baking pan)
• 2 red bell peppers
• olive oil
• 250 g broad beans
• 1 onion
• 2 tbsp olive oil
• 150 g cream cheese
• 250 ml heavy cream
• 75 g freshly grated cheese (e.g. Parmesan)
• 2 tbsp freshly chopped thyme
• 3 eggs
• salt
• pepper (from the mill)
• nutmeg

Instructions

1. 1. Quickly mix flour, butter, and parmesan by hand.
2. 2. Add a little cold water if necessary.
3. 3. Knead the dough until it is pliable.
4. 4. Wrap the dough in cling film.
5. 5. Chill the dough in the refrigerator for 30 minutes.
6. 6. Preheat the oven to the grill setting.
7. 7. Grease the quiche tin with butter.
8. 8. Wash the bell peppers thoroughly.
9. 9. Halve the bell peppers and remove the seeds.
10. 10. Brush a baking tray with oil.
11. 11. Place the pepper halves skin-side up on the tray.
12. 12. Grill the peppers for approx. 10 minutes under the grill.
13. 13. Remove the tray from the oven when the skin starts to blister.
14. 14. Cover the peppers with a damp kitchen towel.
15. 15. Let the peppers cool down.
16. 16. Peel the skin off the bell peppers.
17. 17. Switch the oven to 180°C fan-forced.
18. 18. Boil the broad beans in salted water for 6 to 8 minutes.
19. 19. Shock the beans with cold water.
20. 20. Drain the beans.
21. 21. Optionally peel the skin off the beans.
22. 22. Peel the onion.
23. 23. Halve the onion.
24. 24. Slice the onion into thin strips.
25. 25. Heat oil in a pan.
26. 26. Sauté the onion strips until translucent.
27. 27. Add the beans and pepper pieces to the onion.
28. 28. Toss the vegetables briefly in the pan.
29. 29. Season the vegetables with salt and pepper.
30. 30. Remove the pan from the heat and set aside.
31. 31. Whisk cream cheese and cream until smooth.
32. 32. Stir the grated cheese into the mixture.
33. 33. Add the thyme.
34. 34. Whisk the eggs into the mixture.
35. 35. Season the quiche mixture with salt, pepper, and nutmeg.
36. 36. Roll out the dough on a work surface.
37. 37. Place the dough into the quiche tin.
38. 38. Distribute the prepared vegetables over the dough.
39. 39. Pour the egg cream over the vegetables.
40. 40. Bake the quiche for 40 to 45 minutes until golden brown.

Nutrition per serving

• kcal: 680
• Protein: 22 g · Fett/Fat: 52 g · Carbs: 38 g