Got some veggies left in the fridge that need to go? Make them into a delicious quiche! Any vegetable goes well and quiches are very easy to make yourself from scratch. Grab your pie dish and get ready for this deliciously simple recipe.
For the Crust:
150g Flour
100g cold Butter
1 Egg
30g grated Parmesan
Pinch of Salt
For the Filling:
Vegetables (i.e. Broccoli, Carrots, Zucchini)
200g Sour Cream (Schmand)
3 Eggs
Some Milk
Pinch of Nutmeg
Salt & Pepper
(Optional) 1 tsp Curry Powder
(Optional) grated Cheese
Method:
Combine all ingredients for the crust and knead into a ball of dough. Set to cool in the fridge for about 30 minutes.
Depending on what vegetables you chose, wash, peel, and cut them into bite-sized pieces. I like to pre-cook or steam some vegetables like broccoli and carrot before filling them into the quiche crust. It's enough to cook them for 5-7 minutes, just to soften them a little.
Preheat the oven to 175°C. Lightly grease a pie dish with some olive oil. Take the dough out of the fridge and thinly roll out on a surface sprinkled with some flour to prevent sticking. Place the dough in the pie dish, pressing it to the sides and folding in any excess dough.
In a small bowl, whisk together the sour cream and eggs, and add milk if the mixture is too thick to pour easily. Add the nutmeg, salt and pepper to taste. If you like, add some curry powder and grated cheese into the sour cream and egg mixture.
Lay the vegetables into the quiche crust and pour the sour cream and egg mix evenly over the top. Bake for about 45 minutes or until the filling doesn't jiggle anymore when you slightly shake the quiche.
By the way: the quiche can be kept in the fridge for up to 2-3 days in case you don't eat all of it immediately ;)
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