Starter · Vegetarian
Vegetable quiche
1 h 106 servingsEasy
A store-bought shortcrust, cooked and drained vegetables, and the basic filling: three eggs, cream, milk, salt, pepper, nutmeg. Forty minutes in the oven, and it is eaten hot, warm or cold, until the next day.
Equipment needed
- Tart tin
- Frying pan
- Mixing bowl
- Whisk
- Oven
Allergens
GlutenEggsMilk
Nutrition facts
| per serving | per 100 g | |
|---|---|---|
| Energy | 252 kcal | 130 kcal |
| Protein | 10.3 g | 5.3 g |
| Carbs | 5.4 g | 2.8 g |
| of which sugars | 4.5 g | 2.3 g |
| Fat | 20.6 g |
Before you start: 7 basics, 12 min read
Method
- 1
Take the pastry out of the fridge ten minutes before. Preheat the oven to 180 °C (350 °F).
- 2
Cut the leeks into thin rounds, wash them well, and the zucchini into small dice. Sauté them in the oil on medium heat for ten minutes, until they are tender and the water has gone. Salt lightly.
- 3