Appetizer, Video Recipes, Main course
Vegetable quiche
4
people
75′
(cooking time)
25′
(total time)
Difficulty
Medium
Ingredients
For the pastry: | |
Flour | 500 g |
Eggs | 100 g |
Milk | 70 g |
Salt | 8 g |
90 g | |
Pepper | |
For the “royale” base: | |
Fresh cream | 200 g |
Fresh eggs | 180 g |
Salt | |
Pepper | |
To complete: | |
Courgettes | 200 g |
Carrots | 200 g |
Bell peppers | 200 g |
Aubergines | 200 g |
As required | |
Salt |
Instructions
For the pastry:
Pour the flour onto the pastry board in a heap, create a well in the middle and place all the ingredients inside it.
Quickly mix the dough until uniform.
Wrap the pastry dough in plastic film and leave to stand in the refrigerator for about 1 hour.
Roll out the dough and use it to line a buttered, floured pie dish (diameter 25 cm). Trim off the excess dough and prick the bottom with a fork.
Place in the refrigerator until needed.
For the vegetables:
Wash and trim the vegetables.
Slice them finely with a mandolin slicer, to obtain slices about 2 mm thick. Blanch all the vegetables (except the aubergines) in salted water for 30 seconds. Dry with a cloth.
Season with Zucchi 100% Italian Sustainable evo oil and salt. Arrange the vegetables in a spiral, covering the whole of the bottom of the pie dish.
For the “royale” base
Pour all the ingredients into a mixer and season to taste.
To complete:
Pour the “royale” base onto the vegetables, until it reaches the edges of the quiche. Bake at 170°C for about 25 minutes
Pour the flour onto the pastry board in a heap, create a well in the middle and place all the ingredients inside it.
Quickly mix the dough until uniform.
Wrap the pastry dough in plastic film and leave to stand in the refrigerator for about 1 hour.
Roll out the dough and use it to line a buttered, floured pie dish (diameter 25 cm). Trim off the excess dough and prick the bottom with a fork.
Place in the refrigerator until needed.
For the vegetables:
Wash and trim the vegetables.
Slice them finely with a mandolin slicer, to obtain slices about 2 mm thick. Blanch all the vegetables (except the aubergines) in salted water for 30 seconds. Dry with a cloth.
Season with Zucchi 100% Italian Sustainable evo oil and salt. Arrange the vegetables in a spiral, covering the whole of the bottom of the pie dish.
For the “royale” base
Pour all the ingredients into a mixer and season to taste.
To complete:
Pour the “royale” base onto the vegetables, until it reaches the edges of the quiche. Bake at 170°C for about 25 minutes
