Veggie Quiche
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 25 min.
Ready in
Ingredients
for
6
- For Pastry Shell
- 1 ½ cups all-purpose flour (plus extra for work surface)
- ¼ tsp salt
- 5 Tbsps butter (diced)
- 2 Tbsps cold water
- For Filling
- 2 Tbsps olive oil
- 1 onion (peeled and chopped)
- 1 small, red Bell pepper (rinsed; trimmed and chopped)
- 1 cup fresh Mushrooms (cleaned and sliced)
- 1 small Zucchini (rinsed; trimmed and chopped)
- ½ cup sun-dried tomatoes (drained and sliced)
- 4 eggs
- 1 ½ cups heavy cream
- 1 cup grated Parmesan
- 2 Tbsps chopped, fresh Fresh herbs (basil, rosemary and thyme)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 6 fresh Asparagus (rinsed; trimmed and blanched)
Preparation steps
1.
Sift the flour and salt into a mixing bowl. Using a pastry cutter, cut in the butter until the mixture resembles fine bread crumbs. One tablespoon at a time, work in enough water to form a soft dough. On a lightly floured work surface, knead the dough until smooth. Form into disc shape and cover with plastic wrap; chill in the refrigerator for 30 minutes.
2.
On a lightly floured work surface, roll out the dough to fit a 9-inch tart pan or pie pan. Prick the bottom with a fork and chill for 20 minutes.
3.
Preheat the oven to 400º F / 200º C. Line the pastry shell with foil or baking parchment and place baking beans in the center. Cook for 10 minutes. Remove the foil and beans and cook for an additional 10 minutes, or until pastry is golden and crisp.
4.
Meanwhile, heat the oil in a skillet, add the onion, red peppers, and mushrooms and saute for 4 to 5 minutes. Add the zucchini and saute for another 2 to 3 minutes. Using a slotted spoon, scatter the vegetables over the base of the pastry shell. Sprinkle with sun-dried tomatoes.
5.
Beat the eggs and cream together. Fold in the cheese and herbs; season with salt and pepper. Spread over the vegetable mixture. Arrange asparagus spears over the top.
6.
Bake for 30 to 35 minutes, until eggs have set and quiche is golden brown. Serve hot or cold.
