Vegetable quiche made from zucchini, tomato and peppers
Ingredients
Shortcrust pastry
- 70 g butter, cold
- 50 ml water, cold
- ½ tsp salt
- 150 g flour
Filling
- 3 eggs
- ½ courgettes
- 1 tomato
- ½ red pepper
- 1 spring onion stalk
- 20 g cornflour
- 50 ml milk
- Salt, to taste
- Pepper, to taste
- 150 g cream cheese
- 100 g crème fraîche
- Dried rosemary, to taste
- Dried basil, to taste
- Thyme, dried, to taste
Utensils
- food processor
- hand mixer
- mixing bowl
- cutting board
- cutlery
- knife
- tart tin
Instructions
Shortcrust pastry
- In a food processor, mix the butter, water, salt and flour into a shortcrust pastry.
- Knead the dough by hand and wrap in cling film.
- Let the dough rest in the fridge for 30 minutes.
- Put the dough on a worktop Roll out with flour.
- Transfer the dough onto a rolling pin into the tart tin.
- Press the dough into the tin.
- Prick several holes with a fork.
Filling
- Dice the zucchini and tomato.
- Pepper Cut into sticks or cubes.
- Chop the chives into small pieces.
- Beat the eggs in a bowl.
- Pour in the milk.
- Season with salt and pepper.
- Add the cream cheese, crème fraîche and spring onion rings.
- With the blender mix everything into a uniform mass.
- Spread the zucchini, tomatoes and peppers on the shortcrust pastry.
- Pour in the egg mixture.
- Bake the vegetable quiche in a preheated oven at 180 degrees for approx. 45 minutes.
- The vegetarian quiche for 10 minutes let cool down and then cut into pieces.
