Vegetable and herb quiche
6 people
01h 10
Ingredients
- 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
Method
- 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.