Vegetable quiche Ingredients: 150 g of carrot - 150 g of zucchini - 2 - onions - 50 g of - butter - 60 g of - grated cheese - 1 pinch of - cumin - 4 sprigs of - coriander salt pepper - 250 g of - shortcrust pastry - 3 - eggs - 30 cl of - milk.
Utensils： 1 Ovens - 1 saucepan - 1 salad bowl - 1 tart mold - 1 kitchen scale -
Total time:
1h05
Preparation:
20 min -
Cooking:
45 min
Phase 1
Preheat your oven to 200°C (thermostat6). Peel the carrots and cut them into small pieces. Remove the ends of the zucchini and cut them into small cubes. Peel and chop the onions.
Phase 2
In a saucepan, melt the butter, and add the vegetables. Add water to the level of the ingredients, salt and cover the pan.
Phase 3
Cook over medium heat for 10 to 15 minutes. Drain the vegetables.
Phase 4
In a salad bowl, mix the eggs, milk, cheese, cumin and chopped coriander. Salt and pepper.
Phase 5
Roll out the dough and fill the previously buttered tart pan. Place the vegetables in the mold and pour in the egg mixture.
Phase 6
Bake for around 20 minutes.
Phase 7
Serve hot, warm or cold.
Utensils： 1 Ovens - 1 saucepan - 1 salad bowl - 1 tart mold - 1 kitchen scale -
Total time:
1h05
Preparation:
20 min -
Cooking:
45 min
Phase 1
Preheat your oven to 200°C (thermostat6). Peel the carrots and cut them into small pieces. Remove the ends of the zucchini and cut them into small cubes. Peel and chop the onions.
Phase 2
In a saucepan, melt the butter, and add the vegetables. Add water to the level of the ingredients, salt and cover the pan.
Phase 3
Cook over medium heat for 10 to 15 minutes. Drain the vegetables.
Phase 4
In a salad bowl, mix the eggs, milk, cheese, cumin and chopped coriander. Salt and pepper.
Phase 5
Roll out the dough and fill the previously buttered tart pan. Place the vegetables in the mold and pour in the egg mixture.
Phase 6
Bake for around 20 minutes.
Phase 7
Serve hot, warm or cold.