Whole Grain Vegetable Quiche

For the wholemeal vegetable quiche, first prepare the dough. To do this, knead flour, salt and butter. Add the water. Wrap the dough in plastic wrap and refrigerate for about 2 hours.

In the meantime, sauté the finely chopped onion in olive oil until translucent. Cut the carrots and bell bell pepper into small pieces and fry them as well. Cut the zucchini into small cubes, crush the garlic cloves and fry them in the pan.

Chop the olives very finely, chop the tomatoes and add to the vegetables, season with herb salt and pepper. Roast everything a little more, stirring frequently.

Preheat the oven to 250 °C. Roll out the dough and place it in the greased quiche dish. Cut away the overhanging edges and use the cuttings to reinforce the edge. Prick the dough several times with a fork. Sprinkle the bottom with cornmeal, which will absorb the excess liquid. Spread the vegetables on the quiche base.

For the egg glaze, beat the eggs and season with salt, pepper and nutmeg. Mix in the sour cream and cheese and spread evenly over the vegetable filling.

Bake the whole-grain vegetable quiche on the lowest setting in the oven for about 30 minutes.

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