Sift the flour, add the paprika, rosemary and salt.

Add the diced butter, grind all into a fine crumb, pour in the milk and quickly knead the dough. Need as much milk to the dough gathered into a pile. The finished dough to tighten the food film and put in the refrigerator for at least 30 minutes. After half an hour roll the dough and put into a form. Prick with a fork and bake 7 - 10 minutes at 180 degrees. Sometimes (!) I ignore pre-baking. I wouldn't say that the taste varies widely.

Smoked beef cut into strips. That such, however, the sticks I got :)

Pepper I brutally charred on the burner. Then put it in a bag and gave the rest up to 5 minutes. The skin appeared without problems.

At the same time and cleaned from seeds and cut.

Chop the green onions. Mushrooms better to take fresh. Only in the post-holiday days they were not delivered and had to be limited to canned. Season with salt to taste. I salted the filling, because you never know what is the "saltiness" of smoked meat.

Spread the filling on the dough.

Beat 4 eggs with cream and pour the mixture prepared for shipment in the oven quiche. Bake for about 20 minutes, at T - 190 degrees on the middle shelf of the oven. Then sprinkle with grated cheese and bake for about another 7-10 minutes.