120 g Ajvar, hot or mild
1 tbsp tomato paste
100 g crème fraîche
salt and pepper
Preparation:
1. Simply knead a shortcrust pastry from flour, butter, an egg, mineral water and a little salt. Roll the dough in cling film and then let it sit in the fridge for about 1 hour.
2. Then remove the seeds from the red peppers and dice them finely. Also peel the onions and then dice finely.
Sauté the vegetables in a pan with the lid closed until they are translucent, this takes about 20 minutes. Turn off the stove and let cool slightly.
3. Now, take the shortcrust pastry out of the fridge, roll it out and then line a greased 26 mm springform pan with it, prick the bottom several times with a fork.
4. Then mix the peppers, onions, eggs, cheese, Ajvar, tomato paste, crème fraîche together and then season with salt and pepper and spread the mixture evenly in the springform pan.
5. Next, bake the quiche at 190 °C top/bottom heat for approx. 40 minutes.
Finally, let it cool down a little before serving
