I enjoy a lot quiches because they are healthy and easy to cook! And if you have to bring your lunch to work, quiche is perfect. It travels well, doesn’t need refrigeration and can be eaten at any temperature.What could be better to pair with such a light meal than a floral rose?
The recipe:
- 1 shortcrust pastry
- 2 leeks
- 1 zucchini
- 100 g shelled peas
- 5 spring onions
- 10 cl of milk
- 20 cl of fresh cream
- 3 eggs
- 75 g grated Gruyere
- 100 g of cooked ham
- 2 tablespoons of olive oil
- salt, pepper, nutmeg to taste
Wash peel and slice the veggies into bite size pieces, then chop the spring onions. In a skillet, heat the olive oil over medium heat. Add all the vegetables and cook them for about 10 minutes, stirring occasionally. Salt and pepper and set aside.
Roll out the dough in a pie pan. Sprinkle with small pieces of butter to prevent the dough from swelling.
Distribute the vegetables on the pie shell.
In a bowl, combine the eggs, milk, crème fraîche and a hint of nutmeg. Salt and pepper. Add the grated Gruyère cheese and the ham in strips or cubes. Mix well and pour over the vegetables.
Bake in a hot oven 190 ° C for about 35 - 45 minutes. The quiche should be golden brown.
Bake in a hot oven 190 ° C for about 35 - 45 minutes. The quiche should be golden brown.