Courgette quiche

Ingredients:

• for the pastry: 225g flour, 100g butter or block margarine, 1/4 tsp salt, 1 egg
• to roll the dough: wheat flour
• to line the tray: 20g butter or block margarine
• to top: 250g finely diced smoked cooked meaty ham, 2 tbsp oil, 500g young (thin-skinned) courgette, 150ml (150 g) thick cooking cream or sour cream, 2 eggs, salt, freshly ground black pepper, a pinch of freshly grated nutmeg, 1 tsp finely chopped thyme, 1/2 tsp of the Univer garlic paste and the Univer hot Piros Arany each 

1. For the pastry: mix the flour with the cold butter, quickly mix and knead it with the salt and eggs (depending on the size of the eggs it may also require 1-2 tsp cold water). Roll out on a pastry board, sprinkled with flour so that you can line quiche mould, 23cm in diameter.

2. Cut the bacon into 5-7.5 mm dices and half-braise them in a large frying pan with a little oil added. Then place the sliced (5mm) courgette pieces into the pan, sauté for 6-8 minutes and then distribute evenly over the pastry. Mix the cream (sour cream) with the eggs, add salt and the spices and then pour evenly over the bacon + courgette.

3. Bake it for about 50 minutes in a pre-heated oven at a little higher than moderate heat (200 °C; or 180 °C in a fan-assisted oven).

4. Leave to cool for 10 minutes before serving – so you can cut nicer slices. A large serving of green salad goes well with this dish.