Vegetable quiche

At times one runs out of ideas and doesn’t know what to cook, especially when dealing with guests that are either vegetarian, on a diet or with little appetite and this is where this marvelous dish comes to mind: vegetable quiche! Always a success both for its beauty and its goodness.
Lay a roll of puff pastry in a baking tray. Rinse and cut the vegetables at hand. The ones that are most suited are zucchini, eggplant, red and yellow peppers, potatoes and carrots. Potatoes, carrots and peppers need to be lightly boiled otherwise they don’t cook enough. I place the peppers in the oven until they wither and become soft, whilst I steam the potatoes and carrots for a few minutes.
Mix 4 eggs, 150g of a cheese that will easily melt and 100ml of double cream, then add some salt and pepper and pour the mixture into a baking tray. Lay the vegetables cut into thin circles as in the picture and bake at around 140 degrees for 45 minutes covering it with aluminum foil for the first 30 minutes.



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