Vegetable quiche

Ingredients for 4 servings:

• 250 g flour
• 125 g butter
• 1 m.-sized egg(s)
• ¼ tsp salt
• 3 tbsp water
• 500 g pulses for blind baking
• Fat for the mold
• 200 g mushrooms
• 1 onion(s)
• 30 g butter
• 2 tbsp lemon juice
• salt and pepper
• 1 jar of peas, approx. 230 g drained weight
• 1 jar carrot(s), approx. 230 g drained weight
• 75 ml milk
• 75 ml cream
• 3 eggs
• Nutmeg, freshly grated
• 1 bunch parsley, chopped
• 50 g Emmental cheese

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

ovo-lacto-vegetarian

Knead the dough ingredients into a smooth dough, cover, and chill in the refrigerator for 30 minutes. Then roll out the dough to a size larger than a 28cm baking pan and line a greased baking pan with it. Trim the edges to make a straight edge. Place a large sheet of baking paper on the dough and weigh it down with the pulses. Bake in an oven preheated to 200°C (180°C fan-assisted or gas mark 3-4) on the middle rack for approx. 15 minutes. Then remove the paper and the pulses. For the topping, slice or quarter the mushrooms and sauté them with the finely chopped onions in a pan with butter. Add the lemon juice and sauté until all the liquid has evaporated. Season with salt and pepper. Drain the peas and carrots in a sieve and spread them on the dough base with the mushrooms. Whisk together the milk, cream, and eggs and season with salt, pepper, and nutmeg. Mix in the parsley and cheese and pour the topping over the vegetables. Bake in a preheated oven at 180°C (conventional/bottom heat) or 160°C (convection oven or gas mark 2-3) for about 35 minutes on the middle rack. Serve warm. Per serving: Approx. 749 kcal