Pesto and vegetable quiche to take away

On vacation we are always looking for recipes that we can easily carry with us and eat with our fingers; especially to go to the beach or go sailing or simply eat in the garden at home.

A classic potato omelette is what always comes to mind first but we need original ideas so we don't always get bored and also introduce vegetables and more healthy ingredients.

Today we bring you a recipe for savory quiche, a cake made with a puff pastry base and filled with a mixture of eggs, milk, cream and cheese, and then seasoned with whatever we like. Diced bacon or ham, vegetables, chorizo... are usually added.

This today is a beautiful and super healthy option, with lots of color and plenty of vegetables!

The first step is the trickiest because we have to make the puff pastry. But if you want to save this step, you can buy it at the supermarket already made, it will be just as delicious.

Ingredients

1 sheet of puff pastry

300 g zucchini

150 g fine beans

1 bunch of asparagus

1bunch of radishes

2 young onions

250 g ricotta

250 g cream

2 eggs

Ingredients for pesto sauce

30 g basil leaves

45 g pine nuts

60 g parmeasno cheese

100 ml of oil

6 g of salt

We stretch the puff pastry and place it in a dish about 28 cm in diameter. We have used the low cast aluminum Solid+ saucepan from Monix. We bake it by pricking the base with a fork and preferably with a weight on top (for this we put baking paper on the puff pastry and some chickpeas to weigh it down).

Cut the zucchini into cubes, asparagus and beans into small pieces and the radishes in half. We blanch all the vegetables separately by boiling each vegetable for a couple of minutes in a pot and then immediately transferring it to a bowl of ice water to slow down the cooking and keep the color of the vegetables intact.

Briefly sauté the vegetables in a pan with a little oil, salt, pepper and a little thyme.

We blend the ingredients for the pesto all at the same time.

We mix the ricotta with a whisk until it becomes a smooth cream, add the cream, the pesto and the two eggs; We mix everything well and pour over the base of the pre-baked puff pastry.

Bake at 170ºC for about 30 minutes or until it has set well and is starting to brown on the outside.

We remove from the oven and place the vegetables as we want. We put the tart back in the oven for a couple of minutes so that the vegetables warm up a little. Out of the oven we decorate it with some fresh aromatic herbs and eat it immediately or save it to take away.