Zucchini Flower Quiche with Poblano Peppers of Sabores Aztecas

INGREDIENTS

Filling:
2 cans of zucchini flower of Sabores Aztecas (215gr. / 7 OZ).
1 can of corn truffel of Sabores Aztecas (420gr. / 15 OZ).
½ onion.
100 ml. / 0.18 pints of sour cream.
2 eggs.
Oil.
Salt and pepper.

Dough:
250 gr. / 9 OZ of flour.
125 gr. / 5 OZ of butter.
2 eggs.
2 pinches of salt.

The dough is made mixing the solids first and later the melted butter is added. The dough is kneaded until it is uniform, then add the egg, knead again until you get a uniform mixture.
Leave the dough to rest in the refrigerator for half hour.
It is kneaded of the size of the wanted mould.
For the filling, season the peppers and the zucchini flower in a pan with oil and the finely chopped onion, add some salt and pepper.
The mixture is made beating the eggs with the cream and some oil, this mixture is also seasoned with some salt and pepper.
Stuff the mould putting the zucchini flower and the peppers first, pour the mixture until cover.
Cook in the oven (180°C / 350 °F ) for 45 minutes.