Sun Vegetable Quiche

A crisp shortcrust pastry hiding a melting heart of sautéed vegetables. The custard is slightly wobbly and golden, with that characteristic aroma of warm cream and nutmeg.

• Prep time: 25 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 683
• Protein: 20 g
• Carbs: 40 g
• Fat: 49 g

Ingredients

• 1 piece Shortcrust pastry ( ready to use )
• 4 piece Egg ( beaten )
• 250 ml Cream ( liquid )
• 200 g Zucchini ( finely diced )
• 1 piece Red bell pepper ( sliced )
• 1 piece Onion ( finely chopped )
• 100 g Emmental cheese ( grated )
• 1 pinch Nutmeg ( ground )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 2 tbsp Extra virgin olive oil

Instructions

1. Preparing the vegetables

   In a pan with olive oil, sweat the onion and pepper until tender. Add the zucchini and let the juices reduce until the vegetables start to brown slightly.

2. Blind baking

   Line your tin with the shortcrust pastry. Prick the bottom with a fork and blind bake for 10 minutes at 180°C so the crust stays crispy under the custard.

3. Making the custard

   In a mixing bowl, whisk the eggs and cream. Season with salt, pepper, and nutmeg. The mixture should be smooth and coat the back of a spoon.

4. Assembly and baking

   Spread the vegetables over the pre-baked crust, pour the custard over them, and sprinkle with emmental. Bake until the quiche is puffed up and the surface is golden brown.

Chef's tips

• Do not skip blind baking; it is the secret to preventing the bottom from becoming soggy from the vegetables.
• If your vegetables release too much water during cooking, drain them well before placing them on the pastry.

Storage

Keeps for 3 days in the fridge. Reheat in the oven at 150°C to restore the pastry's crispness; avoid the microwave.