Vegetable Quiche

Quiche is a type of savory pie , it comes from French cuisine and is made mainly with eggs and heavy cream. This savory tart or quiche can be filled with the ingredients that we like the most, in this case we have opted for vegetables but one of the best known is the Quiche Lorraine, its main ingredient is bacon.

Ingredients:

For the mass:

• 250g flour
• 125g butter
• a pinch of salt
• 1 large egg
• 3 tablespoons very cold water

For the filling:

• 2 leeks
• 150g mushrooms
• 3 carrots
• A bunch of green asparagus
• 3 eggs
• 250ml whipping cream
• Salt
• Pepper
• Nutmeg
• 50-70ml of olive oil

Preparation:

1. The first thing we will do is prepare our shortcrust pastry for the base. In a bowl we put all the ingredients and knead with our hands until all the ingredients are well mixed. We form a ball, wrap it in transparent film and put it in the refrigerator until it cools, this way we can work it better (the dough should not be kneaded too much).
2. Once our dough is cold, we take it out, flour our work surface and roll it out with the rolling pin (you can put the dough between two parchment papers and it will be easier for you).
3. We place it on our previously greased mold, 24cm in diameter. Prick with a fork, put weight on top so it doesn't rise and bake for 15 minutes at 200º (the oven must be preheated). We remove the weight of the dough, paint with egg and bake for 10 more minutes. (the egg for painting can be the one we are going to use later in our recipe)
4. We let the base cool and start with the filling. We put the olive oil in our Titan frying pan , add the chopped leek and the carrot cut into thin slices or dice. Once poached, add the mushrooms, sauté for a minute or two and set aside.
5. In a bowl, mix the beaten eggs, cream, salt, ground pepper and nutmeg.
6. We spread the sautéed vegetables over our base, add the egg-cream mixture, place the asparagus on top and bake for 30-40 minutes at 200º (the time will depend on the oven and the thickness of the quiche).

Photographs and recipe by Raquel Carmona .