Introduction
Vegetable quiche is a versatile dish, perfect for any occasion, that combines a crispy puff pastry base with a soft and tasty filling made with fresh vegetables. Light but nutritious, this recipe is ideal for a light lunch or dinner, but also as an appetizer or buffet dish. Let’s find out together how to prepare it!
Ingredients:
1 roll of shortcrust pastry or puff pastry
3 eggs
200 ml fresh cream
150 g ricotta
1 courgette
1 red pepper
1 carrot
100 g fresh spinach
1 onion
50 g grated parmesan
Salt and pepper to taste
Olive oil to taste
Herbs to taste (rosemary, thyme or basil)
Preparation:
Prepare the vegetables: Wash and dice the courgettes, pepper and carrot. Finely slice the onion.
Sauté the vegetables: Heat a little olive oil in a pan and add the onions, frying until translucent. Add the other vegetables and cook for about 10-15 minutes on medium heat, until soft. Add the spinach and cook until wilted.
Prepare the quiche mixture: In a bowl, beat the eggs with the cream, ricotta, parmesan, salt and pepper. Add the cooked vegetables and mix well.
Line the pan: Roll out the shortcrust pastry or puff pastry in a baking pan and prick the bottom with a fork to prevent it from puffing up during cooking.
Bake: Pour the vegetable and egg mixture into the pan and bake in a preheated oven at 180°C for about 40-45 minutes or until the surface is golden and the quiche is cooked through.
Serve: Allow to cool slightly before serving. Vegetable quiche can be served warm or cold.
Serving and storage tips:
Serving: You can serve it with a fresh mixed salad for a complete meal.
Storage: Vegetable quiche can be stored in the refrigerator for 2-3 days. You can also freeze it after cooking, to enjoy it later.
Variant:
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