Vegetable quiche

Preheat the oven to 200 °C convection.

Meanwhile, while step 1 runs

Meanwhile place the pie crust in the quiche pan. Press it firmly into the edge, trim the excess dough and prick the base several times with a fork.

• 275 g Pie crust

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Trim the leek, halve it lengthwise, wash it thoroughly and cut it into thin half rings.

• 1 Leek

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Wash the bell pepper, remove the seeds and cut it into 1 cm dice.

• 1 Red bell pepper

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Peel the garlic clove and chop it finely.

• 1 Garlic clove

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Pick the thyme leaves off the stems.

• ½ bunch Thyme

Put the pan in the hot oven and bake the base for about 10 minutes, until it turns lightly golden. If it puffs up, press it gently down with the back of a spoon after 5 minutes.

Meanwhile, while step 7 runs

Meanwhile heat the olive oil in a skillet over medium heat. Fry the leek and bell pepper with 1 pinch salt for about 6 minutes, until soft but barely colored.

• 1 tbsp Olive oil
• Salt

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Stir in the garlic and fry for 1 minute. Take the skillet off the heat.

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Whisk the eggs, cream, milk, thyme, 1 pinch nutmeg, salt and pepper in a bowl.

• 3 Eggs
• 150 ml Heavy cream
• 100 ml Milk
• 1 pinch Nutmeg
• Salt
• Black pepper

Meanwhile, while step 9 runs

Cut the feta into small cubes or crumble it.

• 150 g Feta

Take the base out of the oven and lower the oven to 180 °C convection.

Spread the vegetables and feta evenly over the base.

Pour the custard over the filling and gently shake the pan so it spreads everywhere.

Bake the quiche for about 35 minutes, until the custard is set and golden brown. The center should only wobble slightly.

Take the quiche out and let it rest for 10 minutes. This lets it settle so it cuts cleanly.

Cut the quiche into 6 slices. Serve warm or lukewarm.