Quiche with vegetable filling
Description
It pairs perfectly with tea and coffee. For the filling of this pie you can use any vegetables and herbs, and also complement them with meat or fish. By choosing different varieties of cheese and combining them together, you can create new flavor combinations. Experiment. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the listed ingredients, using the specified amounts. A small young zucchini can be used whole. If the vegetable is more mature, it should be peeled and the flesh removed.
- 2
Step 2
Combine two types of flour, baking powder, and salt (about 0.5 tsp) in a deep bowl.
- 3
Step 3
Grate the cheese using a fine grater and add half of the specified amount (100 g) to the dry ingredients, then mix.
- 4
Step 4
Cut the butter into cubes and add it to the bowl. Rub the mixture with your hands until it becomes crumbly.
- 5
Step 5
Add one egg to the resulting crumb and knead a soft dough that easily pulls away from the sides of the bowl.
- 6
Step 6
Wrap the dough in plastic wrap and place it in the refrigerator for 20–30 minutes.
- 7
Step 7
While the dough is cooling, start preparing the vegetable filling. For this, sauté the finely chopped onion and pepper in a pan with a small amount of sunflower oil.
- 8
Step 8
Cut the zucchini into small pieces and add it to the onion and pepper, salt the vegetables to taste, and if desired add your favorite spices.
- 9
Step 9
Add the broccoli florets to the pan and sauté the vegetables for 4–5 minutes. Finely chop the garlic, add it to the vegetable mixture, stir, and remove the pan from the heat. Let the filling cool slightly.
- 10
Step 10
While the stewed vegetables are cooling, prepare a mixture of two eggs, the remaining half of grated cheese, sour cream, a pinch of salt, and finely chopped parsley.
- 11
Step 11
Spread the chilled dough over the bottom and sides of the baking pan. The pan’s diameter should be about 18–20 centimeters.
- 12
Step 12
Place the vegetable mixture on the prepared shortcrust base.
- 13
Step 13
Spread the egg‑cheese mixture over the vegetables and bake the quiche at 180‑190 °C for 45‑50 minutes until golden brown.
- 14
Step 14
Leave the pie in the turned‑off oven for another 5–7 minutes, then serve it hot or cold.