Vegetable Quiche

Vegetable Quiche
1 hr 40 min.


for 1 tart pan
For the crust
200 grams Whole-wheat flour
2 Eggs
1 tablespoon Vegetable oil
2 Egg yolks
For the filling
500 grams fully ripe Tomatoes
1 Onion
600 grams Broccoli
1 bunch Parsley
250 grams Whipping cream
2 Eggs
150 grams grated Gruyére cheese
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Preparation steps

Step 1/3

For the crust, mix the flour with salt, eggs, oil and egg yolk and process into a smooth dough. Wrap dough in parchment paper and let rest for 30 minutes at room temperature.

Step 2/3

For the filling, rinse broccoli and divide into florets. Blanch 3 minutes in plenty of salted water, rinse in cold water and drain. Rinse tomatoes and cut into slices. Rinse the parsley, shake dry and chop finely.

Step 3/3

Roll out dough on a floured surface very thinly and place in a quiche dish (26 cm diameter) (approximately 10-inch diameter). Form dough into an edge up the sides. Prick with a fork several times. Distribute tomato slices and broccoli florets on the dough. Whisk cream with eggs, 2/3 of the cheese and the parsley. Season with salt and pepper. Pour over the vegetables and sprinkle remaining cheese on top. Bake in preheated oven at 200°C (approximately 400°F) about 40 minutes.