Vegetable quiche

Ingredients for 4 servings:

• 250 g flour
• 150 g butter or margarine (for vegan use 80 ml olive oil and 100 ml warm water)
• ½ tsp salt
• some thyme
• 4 large mushrooms
• 1 zucchini
• 1 leek
• ½ onion(s)
• 1 bell pepper
• 1 clove(s) garlic
• oil
• 100 g chickpea flour
• 200 ml cream or milk (plant-based for vegans)
• 400 ml vegetable stock
• salt and pepper
• 1 tsp paprika
• Pinch(s) of turmeric
• some chili
• 100 g sheep’s cheese
• 1 egg(s)
• 2 tbsp milk
• some cheese, grated

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 3 hours 15 minutes

vegetarian and vegan options available

Make a shortcrust pastry from flour, butter, and salt. For a vegan version, simply use olive oil and water instead of the butter. The dough should no longer be sticky. Refrigerate for at least 30 minutes. Meanwhile, roughly chop the mushrooms and zucchini; slice the leek into rings, dice the bell pepper, and chop the onion and garlic. Of course, you can use other vegetables, too. Sauté everything in a non-stick pan with a little oil for about 5 minutes. The mushrooms should release plenty of moisture while sautéing so the quiche doesn’t become too watery. Season and set aside. Line a greased quiche dish with the pastry and pierce it several times with a fork. Spread the vegetables on top. Bring 400 ml of vegetable stock to a boil. Mix the cream or milk with the chickpea flour and whisk into the vegetable stock. Bring to a boil briefly. The mixture will become very thick. Spread it immediately over the vegetables. If desired, you can add a delicious topping. To do this, simply blend the feta cheese with the egg, 2 tablespoons of milk, and some grated cheese and spread it on the quiche. Bake in a fan-assisted oven at 180°C for 30 to 40 minutes. Allow to cool. Only then will the quiche set. Serve with a green salad or tomato salad.