For 2 persons
Ingredients for the dough: 160 g flour, 100 g butter, 1 egg, 1 pinch of salt
Ingredients for the topping: 1 courgette, 1 carrot, 1 sweet pepper, 10 cherry tomatoes, 125 g bacon cubes, 200 g herb cream cheese, 2 eggs, salt and coloured pepper.
First grease a round quiche tin. Alternatively, you can use a round spring-clip tin. Line the bottom of the tin with baking paper and grease the edge. For the shortcrust pastry take flour, butter, one egg and a pinch of salt and mix it together. Cover the tin with the pastry and press the edge a little high. Then prick the pastry a few times with a fork. The next step is the topping. Wash the vegetables and slice the courgette and carrot into fine strips. Cut the sweet pepper and tomatoes into small pieces and spread the vegetables on the pastry. Sprinkle it with the bacon cubes. Season with salt and pepper. Whisk the two eggs and mix them with the herb cream cheese. Pour the mixture over the vegetables and let the quiche bake in the hot oven at 180 degrees hot air for about 35 to 45 minutes.
Our wine recommendation:
Our hearty quiche tastes best with a nice white wine. How about the Neil Ellis Op Sy Moer 2018? The natural white wine blend (the fine yeasts have not been filtered out) with its fruity notes is the perfect combination for this delicious dish. Or take the Eikehof Sauvignon Blanc 2018, a sparkling white wine with ripe fruit and a crisp finish. Another good choice is the Delaire Graff Coastal Cuvée Sauvignon Blanc 2018, which has been refined with a small amount of Sémillon. Multilayered, fruity, fresh and with crisp acidity, this white wine is the ideal companion to the tasty vegetable quiche.