This is the english version of my recipe of „Sakuska meets Quiche“ especially for my followers on instagram!
Oh, what a bustle when my three aunts came to visit us and together with my mother preserved Sakuska! A very tasty spread of peppers and onions!
Inspired by this, we are going to eat a summery quiche today.
For 4 persons, preparation time 30 minutes, baking time 30 minutes
Ingredients for the quiche dough:
- 300 g spelt flour type 1050
- 1/2 Pck dry yeast
- 1/2 teaspoon salt
- 1 egg
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil
Ingredients for the Sakuska filling:
- 2 large peppers
- 2 red onions
- 1 teaspoon cumin
- 6 tablespoons olive oil
- 200 g crème fraîche
- 1 egg
- 1 handful parsley
- 1 handful basil
- salt and pepper
First I heat the oven to 200 ° C top-/ bottom heat and butter the springform pan (26 cm diameter).
Then I prepare the quiche dough. For this I mix the flour with the dry yeast and the salt, add the egg, the apple cider vinegar, the olive oil and about 75 – 100 ml of water and knead all the ingredients quickly into a round and elastic ball of dough. Now it can rest in a covered dish for at least 20 minutes.
Meanwhile, I wash and dry the peppers and herbs, remove the pepper cores, peel the red onions and chop the herbs. Peppers and onions are cut into very fine slices.
The cumin seeds are roasted over medium heat without oil in a big pan. After one minute it smells wonderful!
Now I put the onions into the pan, afterwards plenty of olive oil. As soon as the onions become glazed, also the peppers can be added.
While the vegetables develop their full aromas, I prepare the quiche mixture. For this I mix the crème fraîche and the egg in a bowl with finely chopped parsley and basil as well as salt and pepper.
As soon as the vegetables are nicely soft, I take them from the stove so they can cool down.
The dough is ready now – time for kneading! On a floured working surface I knead it again and then thin it with the rolling pin. Now I put it into the springform pan.
I blend the peppers with the quiche mixture, then I add the filling into the springform pan dressed with the dough and put the quiche into the preheated oven.
After 30 minutes of baking there is a wonderful smell in the kitchen – my childhood memories!
Your Rote Tomate