Vegetable Quiche

The vegetable quiche is a versatile and delicious dish, perfect both as an appetizer and as a main course. Here is a basic recipe:

Ingredients for the shortcrust pastry:

• 200 g all-purpose flour
• 100 g cold butter, cubed
• 1 pinch of salt
• 3-4 tablespoons cold water

Ingredients for the filling:

• 1 medium zucchini
• 1 large carrot
• 1/2 red bell pepper
• 1/2 onion
• 100 g grated cheese (Emmental, cheddar, or other)
• 4 eggs
• 200 ml heavy cream
• Salt and pepper to taste
• Nutmeg (optional)
• Extra-virgin olive oil

Preparing the shortcrust pastry:

1. In a food processor, mix the flour with the butter and salt until the mixture resembles coarse sand.
2. Add the cold water and mix until a dough ball forms.
3. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.

Preparing the filling:

1. Dice all the vegetables into small cubes and sauté them with a little oil in a skillet until softened.
2. In a bowl, whisk the eggs with the cream, then add the grated cheese, salt, pepper, and nutmeg.
3. Combine the sautéed vegetables with the egg mixture and stir well.

Assembly:

1. Roll out the dough into a thin layer and line a pie dish that has been greased or lined with parchment paper.
2. Pour the egg and vegetable filling over the dough.
3. Bake in a preheated oven at 180 °C for about 30-40 minutes or until the quiche is golden and firm to the touch.

Let cool slightly before slicing and serving the quiche. You can serve it with a fresh green salad for a complete meal. Bon appétit!