Vegetable quiche
List of ingredients
Serves four
For the pastry
100 g butter
250 g flour
1 egg
Pinch of salt
Water
For the egg mixture
2 eggs
50 g cream
100 ml milk
2 tsp crème fraîche
100 g fresh parmesan
For the filling
½ zucchini
1 red bell pepper
200 g broccoli
100 g cherry tomatoes
1 red onion
1 carrot
100 g frozen peas
Sommelier’s tip
Chablis
The crunchy vegetables require a chilled white wine, and a Chablis would make a perfect pairing; its minerality, vigor, and sophistication perfectly echoing the dish. It would also beautifully balance out the creaminess of the quiche.
Method
Combine the ingredients for the pastry in a bowl, bring together into a dough, and then set aside for 10-15 minutes.
Meanwhile, cut the broccoli into florets and wash and halve the tomatoes. Peel the carrots and the zucchini and cut into thin strips. Defrost the peas, peel the onion and slice finely.
Once the pastry is rested, roll into a circle and place in a buttered quiche tin. Pierce with a fork in a few places.
Beat the ingredients for the egg mixture.
Arrange the vegetables on the pastry and pour the egg mixture over the top.
Bake for 30 minutes at 180°C.
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