Vegetable quiche

Ingredients:

For the base:

• 200g of wheat flour
• 100g of butter
• 60-70g of egg white

For filling:

• A jar of Conservas BayMar Piquillo peppers from Lodosa
• 2 spring onions
• 1 carrot
• ½ courgette
• 100g shredded cheese
• 3 eggs
• 150ml liquid cream
• Extra virgin olive oil
• Salt
• Ground black pepper

Preparation:

We can use a ready-made puff pastry dough or make it ourselves. To make it home we will follow the following steps: 

1. Make a volcano shape with the flour and add a pinch of salt and diced butter. Note: the butter is very cold.
2. Work the ingredients with your fingertips until you don’t notice any pieces of butter anymore.
3. Make a hole in the centre and add the egg white.
4. Mix everything until a homogeneous dough is achieved. Note: it is important that we do not go too far when kneading so that we do not have a hard mass left.
5. Finally, wrap the dough in film paper and let it rest for 30 minutes in the fridge.

To prepare the filling:

1. Wash and chop the vegetables
2. Then we stir-fry them in a frying pan with a little oil, at low heat. First of all we'll put the spring onions on.
3. When the spring onion has become slightly transparent, add the carrot.
4. Ten minutes later, pour in the zucchini and pepper strips.
5. Stir for five more minutes and remove.
6. On the other hand, mix the eggs with the liquid cream and sprinkle.
7. Filling ready!
8. Remove the dough from the refrigerator and spread it with a roller.
9. Take a mould and cover the base and sides with the dough. Remove the excess of dough and puncture the base.
10. Pour the vegetables into the mould, along with the cheese and egg mixture.
11. Preheat the oven for 10 minutes to 180ºC
12. After those 10 minutes, bake the quiche at 180ºC for 30 minutes or until golden brown.
13. Before serving, let it settle for 10-15 minutes.

Details:

• Serves: 4 people
• Type of recipe: main course
• Difficulty: medium
• Total time of preparation: 50 minutes