Vegetable quiche

Ingredients for 4 servings:

• 300 g flour
• 1 tsp salt
• 3 tsp baking powder
• 75 ml oil
• 100 ml water
• 1 onion(s), red
• 2 cloves garlic
• 450 g mixed vegetables
• 200 ml cream, or cream substitute, or soy cream
• 3 eggs
• 3 tsp mustard, medium hot
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

You can choose the vegetables according to your taste. I usually use about 150g broccoli, 150g carrots, 100g leeks, and 100g frozen peas. Sift the flour, salt, and baking powder into a bowl. Add the wet ingredients to the dry ingredients and knead to form a dough. Let the dough rest while you prepare the filling. Peel and dice the onion, finely chop the garlic. Peel and chop the vegetables if necessary. Divide the broccoli into florets, and slice the carrots and leeks. I briefly pre-cook the broccoli in boiling water for 5-8 minutes, as I don’t like it too bite-like. Heat a little olive oil in a pan. Sauté the onion and garlic until translucent, then add the vegetables. Briefly fry and then simmer for about 10-15 minutes. Season with salt and pepper. If desired, you can also add chopped chives or parsley. Remove the pan from the heat. In a bowl, whisk the cream/soy cream/cream substitute with the eggs. Season to taste with mustard, salt, and pepper. Roll out the dough and place it in a greased springform pan, pressing up the edges with your fingers. Add the vegetables and spread the cream and egg mixture on top. Bake in a preheated oven at approximately 200°C (convection oven) for 30-35 minutes. Serve with herb curd cheese and a green salad. The quiche is also delicious cold the next day.