Pasta Quiche

For the pasta quiche, knead the flour with a pinch of salt, the lukewarm tap water, the oil and the egg yolk into a dough and let it rest for about 30 minutes at room temperature.

Cook the penne in boiling hot salted water according to package directions until tender. Drain the water and set the pasta aside. Peel the tomatoes and chop them into cubes. Clean the spring onions and cut them with the tender green into rings. Rinse the marjoram with water and chop finely. Cut the ham into cubes. Mix all the ingredients and the cooked pasta.

Roll out the dough on a little flour to the size of a 280 mm ø mold. Grease the mold and line it with the dough. Make a rim of 3 cm. Preheat the oven to 200°C degrees Celsius.

Fold the crème fraîche and the cheese into the pasta-ham mixture, season everything together with pepper and salt and spread on the dough. Bake the pasta quiche in the oven (center, gas mark 3) for about 40 minutes until golden brown.

Preparation Tip:

Put some cooked penne aside and, before you put the pasta quiche in the oven, press them onto the filling in the shape of a flower. This makes the pasta quiche look especially appetizing.

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