Vegetable quiche: the recipe for a colorful and spectacular savory cake

The Quiche it’s a salty cake of French origin, in particular from the historic region of Alsace-Lorraine, ideal to serve as a antipastiat the opening of a festive lunch, or enjoyed as single dish for an informal evening with friends. It is a very sweet rustic, prepared with a fragrant shortcrust pastry shell, traditionally stuffed with a soft and tasty filling based on eggs and fresh cream, and then enriched with the most varied ingredients according to personal taste.

In this version with vegetables, without cream and also suitable for vegetarian guests, a ready-to-use brisée shell encloses a voluptuous homemade béchamel. All topped off by a spiral of carrots you zucchinifinely sliced ​​lengthwise with a mandolin and then arranged alternately on the surface: for a spectacular and effective dish that will win everyone over from the first taste.

Colorful, golden on the outside and very creamy on the inside, vegetable quiche can easily be baked ahead of time and then eaten, hot or at room temperature, for a appetizer as a buffet or on the occasion of a trip out of town. For best results, don’t forget to sprinkle the base, after having pierced it with the tines of a fork, with a generous handful of breadcrumbs: in fact, it will absorb a large part of the moisture, guaranteeing a dry and crunchy result.

If you like you can add cubes of cooked ham, speck or bacon to the preparation bacon or you can vary the vegetables taking seasonality into account: asparagus and peas in spring, peppers, chives and aubergines in summer, broccoli, mushrooms and pumpkin in autumn-winter, etc.

For a richer, fuller-bodied rendition, you can add a lightly beaten egg to the béchamel, or use homemade puff pastry or crazy pasta instead of the brisée.

Discover how to prepare the vegetable quiche following the step-by-step procedure and tips. If you liked this recipe, try the more famous quiche lorraine, or try other irresistible variations on the theme:

How to make vegetable quiche

First, prepare the béchamel: melt the butter in a saucepan with the high sides 1.

combine the flour 2everything at once.

Mix quickly with a whisk 3 and let the roux obtained toast for 1 minute.

pour the milk slowly 4 and let the mixture cook, stirring constantly, until obtaining a béchamel sauce of the appropriate density.

At this point, perfume with nutmeg, add salt 5 and let it cool down.

Peel the carrots and zucchini, and cut them lengthwise with the help of a mandolin. 6.

Unroll the shortcrust pastry and place it inside a 24 cm diameter mold, lined with parchment paper; then prick the bottom with the tips of a fork 7.

Sprinkle the base with breadcrumbs 8.

Pour the béchamel into the brisée shell 9.

Level the surface with a spatula. 10.

Arrange the carrot and zucchini slices alternately on the surface elevento create a spiral: for this operation we suggest starting from the edges of the cake and then gradually moving towards the center.

Spice with a touch of pepper 12.

Season with a pinch of salt 13.

Drizzle with a drizzle of extra virgin olive oil 14.

We put in the oven at 180 °C, in ventilated mode, and let the quiche cook for about 30 minutes. fifteen.

Time has passed, take out the salty pie and let it cool. sixteen.

Unmold the vegetable quiche on a serving platter 17bring to the table and serve.

storage

The vegetable quiche can be kept in the fridge, in an airtight container, for 2-3 days maximum. Once cooked, freezing is not recommended; raw, on the other hand, it can be stored in the freezer, without the vegetables placed on the surface, then allowed to thaw at room temperature and cooked according to the recipe.