Quiche “Vegetable Garden” Recipe
Very tasty, very vegetable with an incredibly delicate creamy taste of the intestine. My husband and I had a wonderful dinner, nothing else was needed.
Servings Prep Time
6 10minutes
Cook Time
70minutes
Servings Prep Time
6 10minutes
Cook Time
70minutes
Ingredients
Dough:
Filling:
Instructions
  1. Knead the dough from flour, softened butter, 1 egg, milk and salt. Wrap the dough in clingfilm and refrigerate for 30 minutes.
  2. Prepare the products. Wash and dry the vegetables.
  3. Peel the pepper and cut into strips, zucchini – thin slices. Disassemble the broccoli into small inflorescences. Finely chop the greens.
  4. Lower the broccoli into boiling salted water, cook for 3-4 minutes, put it in a colander and immediately pour cold water over it to stop the heat treatment process.
  5. Roll out the dough into a round layer with a diameter slightly larger than the mold.
  6. Put the layer in a round shape, greased with vegetable oil. Compress the form, prick the bottom with a fork.
  7. Set aside a few broccoli inflorescences for decoration. Divide the remaining vegetables roughly in half. Lay out a layer of zucchini, sprinkle with strips of pepper.
  8. Sprinkle with herbs.
  9. Lay out the broccoli inflorescences.
  10. Repeat all layers.
  11. Grate about a quarter of the cheese on a coarse grater, the rest of the cheese on a fine grater.
  12. Whisk eggs with cream and starch, season to taste, add cheese grated on a fine grater.
  13. Pour the filling evenly with the creamy egg mixture.
  14. Sprinkle with cheese, grated on a coarse grater, and garnish with broccoli inflorescences.
  15. Bake the pie in the oven at 180 * C until ready.
  16. Enjoy your meal!
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