For the pastry:
200 g flour
30 g butter
1 egg
1 tablespoon warm water
Salt
For the filling:
3 eggs
200 ml cream
80 g grated Emmental Cheese
1 leek
150 g broccoli florets
150 g courgettes
2 tomatoes (100 g)
2 garlic cloves
1 teaspoon thyme leaves
1 teaspoon chopped parsley
2 tablespoons olive oil
Salt
Pepper
Así puedes prepararlo
In a bowl, blend the flour with the softened butter, egg, one tablespoon of water and a pinch of salt until you obtain a smooth dough. Wrap the dough in plastic wrap and place it in the refrigerator for 30 minutes.
Meanwhile, clean the vegetables and chop into squares. Cook the broccoli in boiling water for 4 minutes and the courgettes for 2 minutes. Sautee the leek in a pan with hot oil over low heat for 6-8 minutes until softened.
Remove from the heat and reserve. Using a rolling pin, roll out the dough on a floured surface or a silicone mat and place inside the quiche mould. Cut off any excess dough and leave 3 mm of dough over the edges.
Cover with wax paper and fill with beans to prevent air getting trapped under the dough. Cook in a preheated oven at 180ºC for 10 minutes. Meanwhile, beat the eggs with the cream and cheese and add salt, pepper, chopped garlic, thyme and parsley.
Take the mould out of the oven, remove the paper and beans, spread the vegetables inside and pour the egg and cream mixture over them. Bake in the oven at 180ºC for 25-30 minutes, until golden. Serve warm.
Tip: Use your favourite herbs: dill, mint, chives, rosemary… You can also add spices like curry or cumin.
You may also be interested in
