vegetable quiche

• Calories: 250-300 kcal
• Protein: 10-15g
• Fat: 15-20 g
• Carbohydrates: 20-25 g

Ingredients for 6-8 servings:

For the dough:

• 200g flour
• 100g cold butter, diced
• 1/2 teaspoon salt
• 2-3 tablespoons cold water

For the filling:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, finely chopped
• 1 red pepper, diced
• 1 small zucchini, diced
• 100g fresh spinach
• 4 large eggs
• 200ml cream
• 100g grated cheese (e.g. Gouda or Cheddar)
• Salt and pepper to taste
• Optional: fresh herbs such as parsley or chives

Directions:

Dough:

1. Place flour, salt and butter in a bowl. Rub with your fingertips until the mixture resembles a coarse breadcrumb texture.
2. Slowly add cold water and knead into a dough. Do not overwork.
3. Form the dough into a ball, wrap it in cling film and let it rest in the fridge for at least 30 minutes.

Filling:

4. Preheat the oven to 180°C.
5. Heat olive oil in a pan and sauté onions, garlic, peppers and zucchini over medium heat until soft.
6. Add spinach and cook until wilted. Remove from heat and let cool.
7. Whisk eggs, cream and grated cheese in a large bowl. Add salt, pepper and optional fresh herbs.
8. Fold the vegetables into the egg and cheese mixture.

Assembly and baking:

9. Roll out the dough and place it in a greased quiche or tart tin. Prick the base several times with a fork.
10. Pour the vegetable-egg mixture into the dough base.
11. Bake in the preheated oven for about 35-45 minutes, until the filling is set and the surface is golden.
12. Allow to cool for a few minutes before serving.

This quiche recipe is wonderfully versatile - you can use almost any vegetables or even leftovers you have in the fridge. It's perfect for a hearty breakfast, brunch, or even as a main meal with a fresh salad.

Bon appetit!