Tart with onions, squash, chili, spinach & amp; leeks

Ingredients for Tart with onions, squash, chili, spinach & amp; leeks

Instructions for Tart with onions, squash, chili, spinach & amp; leeks

To prepare the Tart with onions, squash, chili, spinach & amp; leeks recipe, please follow these instructions:

Sprinkle soda or baking soda into the flour and add salt, quark or cream, oil and whole milk or whole milk. The dough is stirred together. Put the dough in a greased pan, dot with a fork and cook at 200 degrees in a standard oven for approx. 10 min.
Fill: The squash is rinsed thoroughly and torn on the coarse side of a roast iron (or peeled in long strips with a potato peeler). The pores are completely cleaned for soil and cut into thin rings, also the green top. The chilies are freed for middle walls and cores and cut very nicely. The baby spinach is flushed well and drained in a sieve. The onions are chopped very nicely. All the vegetables are mixed in a bowl and spread over the baked pie. Eggs and milk or cooking cream are whipped together with salt and pepper and poured over the filling in the crustacean. The guado cheese is torn fine and distributed over the filling. Bake in the oven at 200 degrees until the mass is solid and golden. If the fill is too brown, it can be covered with stanniol the last part of the baking time.

tips:
Served with a mix of salad consisting of heart salad, broccoli stick in slices or tern, red snack pepper in slices and cucumber in tern with an oil-vinegar dressing added a little lemon.