The most famous of the savory cakes is also the most versatile and admits all the fillings that we want. Choose pizzaovenradar for this one. Few can resist the delicious flavor of a freshly made quiche, with that infallible combination of crispy breeze dough and a succulent filling that, in addition, can be the healthiest. And you only need 15 minutes to enjoy it at home.
Homemade Vegetable Quiche Recipe
Think of the breeze dough base as a blank canvas that takes just about any filling you fancy. There is so much life beyond the classic Lorraine quiche. What if we give it a more Mediterranean touch? A colorful vegetable quiche is the most irresistible way to enjoy a dish that is as appetizing as it is healthy and complete.
The secret of the success of the quiche is in the perfect union of a crunchy and tasty base and the juicy filling that surrounds it. An authentic quiche cannot be made without the traditional brisa or quebrada dough ( pâte briseé in French).
With its fine and firm texture, Buitoni’s breezy dough is always ready to use and guarantees perfect results with minimal effort. It does not break, it is easy to handle and gives the final result a crisp and flavorful touch.
Thanks to the fact that it is presented refrigerated, laminated and already in a circular shape, you will only have to choose your favorite filling to enjoy a delicious quiche when you feel like it or want to surprise at home with a different bite.
- 1 Buitoni breeze dough
- 1 spring onion
- 1 zucchini
- 2 carrots
- 5-6 cherry tomatoes
- 200 g of liquid kitchen cream
- 3 eggs
- 100 g of grated Manchego cheese
- 100 g of cottage cheese
- Extra virgin olive oil
- Salt and black pepper
Preparation of the vegetable quiche
Making this vegetable quiche will only take us 15 minutes in which we will first prepare the base and then prepare the vegetable filling before the final baking.https://www.youtube.com/embed/qUDpDik0LEA?enablejsapi=1&origin=https://www.directoalpaladar.com
We preheat the oven to 180ºC.
Unroll the breeze dough and place it on a removable cake mold of about 23-24 cm in diameter. We puncture the base of the dough with the help of a fork and cover with the paper in which the dough is wrapped. We put some dried legumes or pastry weights on top and bake for 10 minutes.
We remove the paper and the weights and bake 5 more minutes. Remove from the oven and set aside.
Preparation of the filling
While the dough is being made, chop all the vegetables into small pieces and cut the tomatoes in half.
Sauté the chives in a frying pan with a couple of tablespoons of oil until transparent. Add the zucchini and carrot, season and sauté for a few minutes over high heat. We withdraw.
In a bowl, beat the eggs with the liquid cream, the cottage cheese and the cheese, and a little salt and pepper. Add the vegetables and mix well.
Final assembly and baking
Cover the prepared dough with the filling, spread the cherry tomatoes and a little more grated cheese on top, if desired.
Finally, we bake at 180ºC for 20-25 minutes, until golden brown.
Tricks and tips
For a first-class result, take the Buitoni brisa dough out of the fridge while the oven is preheating to 180ºC, with heat up and down. After about 20 minutes, you will see how it unrolls easily and you can already line your favorite curly cake mold.
Prick the bottom several times with a fork, cover the dough with the paper in which it was wrapped and place some pastry weights on top, or use rice or dried legumes, which you can save again to repeat this function in salty and sweet recipes from the future.
If you do not have rice or vegetables on hand, prick the dough well to prevent it from rising and thus achieve a result as similar as possible.
You can add your personal touch to the filling by changing the ratio of vegetables and cheese, or adding spices or fresh herbs. Just remember that it is important to beat the eggs well with the dairy ingredients without frothing them, in order to obtain a completely homogeneous mixture before filling the dough.
In addition, you can substitute the kitchen cream for crème fraîche or evaporated milk, in the same quantity.
It is better not to go over baked: when it cools down a little it will become firmer and this way you will ensure that the filling is very juicy.
Versions of the vegetable quiche with different ingredients
Using this recipe as a starting point you can make other versions of the vegetable quiche by customizing the ingredients to your liking. In this way you can enjoy a delicious dish all year round, with seasonal products depending on the season, or also taking advantage of the vegetables you have in the fridge or freezer. Write these ideas down!
Vegetable quiche with eggplant
Substitute zucchini or carrots for an aubergine cut into small cubes. You can peel it so that it melts better with the filling, and, if you have time, let it “sweat” for 15 minutes in a colander with a tablespoon of coarse salt. Then dry it with kitchen paper and you can add it to the pan: it will be much richer.
Vegetable quiche with caramelized onion
If you have caramelized onion at home, take advantage of it to give a slightly sweet and very aromatic flavor to the mixture of vegetables. Skip the chives from the sauce and simply sauté the caramelised onion a little before mixing it with the other vegetables. Another option is to use a couple of tablespoons of onion jam.
Vegetable quiche with artichokes
Take advantage of the fact that this delicious vegetable is in season to make it the star of your vegetable quiche, substituting zucchini and tomatoes. Peel the artichokes first until the hearts are tender, cut them into quarters and steam them for 15 minutes . Add them when you have already poured the filling over the breeze dough. You can also use them frozen when they are out of season.
Vegetable quiche with mushrooms
Change the carrot and tomatoes for some clean, dry and chopped or sliced mushrooms to taste. Try to vary according to the season , taking advantage of boletus, chanterelles or chanterelles when it is time. You can also prepare it with mushrooms, shiitakes or dehydrated mushrooms, previously soaked for 20 minutes in warm water.
Other quiche recipes
The most classic of quiches and that gave rise to this dish is still an infallible recipe. Born in Lorraine, in the northwest of France, it is characterized by its unmistakable breezy dough and a creamy filling of sautéed bacon , cream and egg.
For lovers of marine flavors , fish and seafood quiches are also very popular. You just have to add to the filling mixture a portion of fish sautéed or cooked briefly, chopped and clean of bones and skin. It is delicious with fresh hake, cod or salmon, also adding some peeled prawns or prawns.
Quiche four cheeses
Give your quiche much more flavor by combining different cheeses of varied flavors and textures . For example, pieces of blue cheese, shredded mozzarella or burrata, shredded cheddar or emmental, or goat roll discs placed directly on the filling just before baking.
With what can we accompany the vegetable quiche
Quiche is a very versatile dish that we can have both for lunch and dinner. It will be enough to accompany it with a light starter with a small garnish for the result to be complete, tasty and nutritious.
Ideal for dinner or an uncomplicated mid-morning lunch, a simple salad of mixed greens, well dressed with our favorite vinaigrette, will be a fresh and very pleasant complement to our quiche.
From the classic gazpacho to salmorejo, through white garlic and all the most innovative variants (melon, peach, beet, avocado …), soups and cold creams give a lot of play to accompany a quiche and can be left prepared. in advance.
A good tuna belly in oil, some pickled mussels or anchovies can be a luxurious accompaniment to the quiche, which does not require any complications. Use your favorite pantry preserves to add quality flavor and nutrients to the menu.
And for drink?
Besides always having mineral water on the table, the best option to hydrate ourselves and cleanse the palate without masking the flavors of the food, you can pair this quiche with a fresh lager, a young red wine, or a fruity dry white.