Autumn Vegetable Quiche
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g whole wheat flour
- 100 g butter
- 50 ml water, cold
- 2 teaspoons Provence herbs, dried
- 1 pinch (s) salt
- 1 small zucchini, sliced
- 0.25 ¼ small pumpkin (se) (Hokkaido), halved lengthways, then sliced crosswise
- Oil, neutral
- 1 small Romanesco, cut into florets
- 1 carrot (s), peeled, sliced
- 0.5 ½ bell pepper (s), red, diced
- 0.5 stick ½ leek, cut into rings
- 1 cup sour cream
- 2 egg (s)
- salt and pepper
- Salt water
- nutmeg
- 50 g feta cheese
- 5 cocktail tomatoes
- 2 tablespoon pumpkin seeds
Print Recipe
Pin Recipe Instructions
- Quickly knead a dough from the flour, butter, water, the herbs and the salt. It can be pressed directly into the mold with your hands. You can also let it cool down in the refrigerator and then roll it out. The edge does not get particularly high.
- The wholemeal flour does not taste healthy in this quiche, but makes the dough heartier and a little crispier.
- Fry the Hokkaido and zucchini slices in a low-fat pan over medium heat until they are lightly colored. Cook the rest of the vegetables except for the tomatoes in salted water for about four minutes, rinse in ice water.
- Mix the sour cream and eggs into a cream, season with salt, pepper and nutmeg. Spread the vegetables on the dough, pour the cream over it. If you like, you can only put some decorative vegetable pieces on top later.
- Finally, distribute the cocktail tomatoes (it looks especially nice if you leave the green on), the feta pieces and the peeled pumpkin seeds on the mixture. Bake at 180 ° C on the middle rack for 30 - 40 minutes.
- The vegetables can of course be varied. Only broccoli should not stick out decoratively from the mass, it burns too quickly.
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