Tip
Just take whatever vegetables you still have in the fridge, such as courgettes, turnip greens, broccoli, cauliflower, mushrooms, spinach, peppers, leeks, etc.
Vegetable quiche
Preparation:
30 minutes
waiting period:
30 minutes
Total time:
1 hour
Difficulty:
Medium
Main course
Ingredients
People
Ingredients for the shortcrust pastry
250
g
Flour
125
g
cold butter
1
Pcs.
Eggs
1
Pinch
Salt
Butter for the mold
Flour for the mold
Ingredients for the topping
700
g
Vegetables
1
Pcs.
Onions
2
tbsp
Oil
3
Pcs.
Eggs
200
g
Creme fraiche
100
g
grated cheese
Salt, pepper and parsley
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Preparation
-
1.
Preheat the oven to 180 degrees (fan oven 160 degrees). Grease the quiche tin (Ø 28 cm) and dust with flour.
-
2.
To make the shortcrust pastry, knead the flour, butter, egg, salt and 2 tablespoons of water into a dough.
-
3.
Dust the work surface with flour. Roll out the dough with a rolling pin and place in the tin, pressing down to create a rim of about 3 cm.
-
4.
Prick the dough several times with a fork.
-
5.
Pre-bake for about 12 minutes.
-
6.
For the topping, wash, peel and dice the vegetables. Dice the onion.
-
7.
Add the oil to a pan and lightly fry the onions.
-
8.
Then add all the vegetables. Sauté gently over a medium heat for several minutes.
-
9.
Meanwhile, whisk the eggs, then add the crème fraîche, cheese and seasoning and stir in.
-
10.
Place the roasted vegetables on the pre-baked dough.
-
11.
Pour the egg mixture over the top and spread.
-
12.
Bake the quiche for a further 30 minutes.