Quiche with Green Vegetables
by Editorial Staff
To the vegetable quiche, you can serve a salad of tomatoes with rucola, seasoned with olive oil, lemon juice, and mustard.
Cook: 1 hour
Servings: 5
Ingredients
- 1 baked minced dough tart base (see minced dough master class)
- 150 g spinach
- 200 g green asparagus
- 1 small zucchini
- butter
- 40 g grated Parmesan, optional
To fill:
- 190 ml cream (30-38%)
- 2 large eggs С0 + 1 yolk
- 7 g cornstarch
- nutmeg on the tip of a knife
- salt freshly ground black pepper
Directions
- Whisk the cream, eggs, yolk, starch, nutmeg, pepper, and salt until smooth.
- In asparagus, break off the hard bottom of the stem, peel the stem, cut into 2 cm pieces (if using mini asparagus, you do not need to break off or peel anything, just cut). Cut the zucchini into 2 cm cubes. Remove the coarse stems from the spinach.
- Sauté vegetables and spinach in butter over medium-high heat, 5 minutes. Place vegetables in a pie base.
- Pour in the fill carefully and evenly. If using Parmesan, sprinkle it over the top of the pie. Place the quiche in the center of an oven preheated to 160 ° C and bake for 35–40 minutes.
- Cool the quiche on the wire rack, carefully cut the edges of the dough flush with the filling with a sharp saw blade.
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