Broccoli puff pastry quiche
Description
Perfectly pairs with tea and coffee. The beauty of this recipe is that the filling can include any seasonal vegetables. In spring, when we so lack vitamins and greens, I suggest using readily available vegetables such as frozen green peas (canned can also be used), asparagus, green pepper, broccoli, or young cabbage. These vegetables go well together and can be mixed in various combinations, allowing you to add something new each time. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Onion should be cut into cubes.
- 2
Step 2
To prepare the casserole, take broccoli and asparagus. Cut the broccoli into florets. If using asparagus, it's better to peel it and slice into pieces.
- 3
Step 3
Mushrooms need to be washed and cut into random pieces. If the mushrooms are small, they can be left whole.
- 4
Step 4
Sauté the onion in vegetable oil.
- 5
Step 5
Add broccoli and sliced mushrooms. Sauté over medium heat until tender.
- 6
Step 6
Chop the green onions and add them to the pan. You can also chop some garlic and sauté it. This will add flavor to the filling.
- 7
Step 7
Leek should be washed, chopped, and sautéed with the remaining ingredients.
- 8
Step 8
Thaw the puff pastry.
- 9
Step 9
Roll out the dough into a flat layer. Place it into a baking dish. I use a baking pan. I rolled out the dough on parchment paper and transferred it to the pan together with the paper.
- 10
Step 10
Place the vegetable filling onto the dough. Spread evenly. Grate the hard cheese on a grater. Place the cheese on top of the filling.
- 11
Step 11
Prepare the filling. Beat 2-3 eggs with milk, mayonnaise, salt, and pepper. Pour the resulting egg mixture over the filling.
- 12
Step 12
Preheat the oven to 200 degrees and bake the casserole for 25-30 minutes.
- 13
Step 13
Cut the casserole and serve.