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Vegetable quiche

Preparation: 30 minutes
waiting period: 30 minutes
Total time: 1 hour
Difficulty: Medium
Main course


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


Just take whatever vegetables you still have in the fridge, such as courgettes, turnip greens, broccoli, cauliflower, mushrooms, spinach, peppers, leeks, etc.

Vegetable quiche


  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.

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