Quiche is a type of savory tart with French origins. The most popular of all is the Lorraine, which is made with cheese and bacon, but it is one of those dishes that admits a lot of variety. The touch of this? A thin layer of mustard before adding the ingredients that will give a subtle but unique flavor.
- 1 zucchini
- 1 leek
- 1 red bell pepper
- 1 eggplant
- 2 tablespoons olive oil
- 4 eggs
- 200 ml of liquid cream
- freshly ground black pepper
- 1 sheet of shortcrust pastry
- 1 tablespoon of mustard
- 200g grated Gruyère or Emmentaler cheese
- Wash and cut the zucchini into rounds. Reserve.
- Chop the rest of the vegetables into small pieces.
- In a saucepan, poach the vegetables with the oil for a few minutes to unify the flavours. The vegetables do not need to be completely tender.
- In a bowl mix eggs and cream until the mixture is homogeneous. Season and reserve.
- Put the shortcrust pastry on the low saucepan , covering the bottom well. With the help of a kitchen brush, paint the entire dough with mustard.
- Put the sautéed vegetables on the dough. Cover with 1/3 part of the cheese and pour the mixture of eggs and cream. Put another 1/3 of grated cheese.
- Place the zucchini wheels on the cake and sprinkle the rest of the cheese. Bake at 180 degrees for about 40-45 minutes until the egg is set.
- Today's quiche is made of vegetables and you can use whatever you want. If we want a more complete version we can add a little canned tuna or chopped ham. The best thing is to serve it warm accompanied by a little salad.
Recipe and photography by Loleta for Kitchen with Bra