John Myers
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Quiche with Roquefort and Confit Vegetables with Ras El Hanout and Heather Honey
The perfect quiche with roquefort and confit vegetables with ras el hanout and heather honey recipe with a picture and simple step-by-step instructions.
For the dough
- 200 g Flour
- 150 g Butter
- 1 Egg
- 1 tablespoon Balsamic vinegar
- 1 teaspoon Sugar
- 2 Pinches Salt
- 1 pinch Espelette pepper
For the crowd
- 1 Yellow or red peppers
- 1 Small zucchini
- 1 Small eggplant
- 1 Carrot
- 0,5 Fennel
- 150 g Roquefort
- 2 tbsp Olive oil
- 1 tbsp Ras-El Hanout
- 1 tbsp Heather honey
- 1 Egg
- 10 cl Cream
- • Mix the flour with salt, allspice d’Espelette and sugar.
- • Add the butter and mix until you get a grainy mixture.
- • Mix in the egg and balsamic vinegar. Blend until the batter separates from the mixer.
- • Spread a little flour on the kitchen mat and roll out the dough. Cut out individual circles for small tarts or a large circle for a quiche. Keep in the refrigerator for 30 minutes.
- • Wash the vegetables, peel them if necessary and cut them into slices or strips.
- • Boil the carrots in water for 10 minutes. Heat olive oil in a pan and fry the rest of the vegetables for 5 minutes. Add the drained carrots, the heather honey and the Ras-el-Hanout, simmer for another 5 minutes over low heat.
- • Put the dough in a greased dish, spread the Roquefort pieces and the vegetables on top.
- • Bake for 10 minutes at 200 ° C.
- • Beat the egg and cream together, season with salt and pepper and pour the mixture onto the vegetables.
- • Put again in the oven for 20 to 40 minutes, depending on the size of the mold (s) at 200 ° C.
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