Vegetable quiche
Don't we all wish we had more fresh, nutritious and colorful food on our plates? Home-cooked or baked, so that we know what's inside? And quick and easy to prepare? When our first vegetable quiche based on this balanced recipe came out of the oven steaming and fragrant, it was an aaah moment for us. We are happy to share the recipe and wish all quiche bakers an "Aaah" and all quiche eaters more than one Mmmh moment!
Ingredients for one quiche
For the dough:
- 115 g type 550 wheat flour
- 55 g butter (chilled)
- 2 pinches of salt
- 45 ml water
For the filling:
- 750 g vegetables (seasonal)
- 4 eggs
- 100 g whipping cream (fat content 30%)
- 100 g crème fraîche
- 4 g salt
- 40 g cheese (grated)
- pepper, nutmeg
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The preparation
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Cut the chilled butter into cubes and mix with the flour and salt in a large bowl to form a crumble.
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Only then add the water and knead in slowly until everything has combined. Do not knead for long!
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Prepare the baking tin (line with cling film or baking paper)
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Roll out the dough into a round shape slightly larger than the tin so that the dough covers the edges
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Place the dough in the tin
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Cut the vegetables for the filling into narrow strips
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Starting in the middle, place the vegetable strips in a circle on the unbaked base and layer them around each other until the edge is reached
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Preheat the oven well. (If possible, use top/bottom heat and heat to 200-220 °C, fan oven to 180 °C; only put the quiche in the oven when the preheating temperature has been reached and then lower the temperature by around 20 °C during baking).
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Whisk the eggs, cream, crème fraîche, salt and grated cheese in a large bowl.
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Pour the mixture evenly over the vegetables on the pastry and bake immediately. Place the quiche in the oven on the lowest shelf level. We recommend strong bottom heat and mild top heat. The filling only needs to set and the cheese needs to gratinate a little, while the base should be firm and colorful. Bake for 30-45 minutes, depending on the oven and baking temperature selected. To test for doneness, prick the quiche filling with a wooden skewer. If the filling still sticks to it, the quiche needs a few more minutes.
