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Ingredients:

Crust:

  • 250 g spelt flour type 630
  • 125 g cold butter, cubed
  • 1 tsp. salt
  • 1 egg
  • 1 tbl. cold water

Vegetable filling:

  • 1 kg mixed vegetables: Carrots, celeriac, blue potatoes (or red potatoes) and zucchini.

Cream mixture:

  • 150 ml whipping cream
  • 150 ml milk
  • 3 eggs
  • 70 g grated cheese
  • ½ tsp. slat, pepper, nutmeg
  • 1 tsp. ground cumin
  • Zest of ½ organic lemon

Easter Brunch Recipe: Vegetable Quiche

For: 1 spring form / 28 cm diameter
Baking time: 50-60 minutes.
Chill time: 30 minutes.

Preparation:

  1. Stir flour, butter cubes, salt, egg and water using a kneading hook until it makes a dough. Use your hands to knead it until it is smooth. Make sure the dough doesn’t get too warm. Cover the dough and allow to chill 30 minutes.
  2. Using a food slicer, cut the vegetables lengthwise into thin slices (about 3 mm). Bring a pot of salted water to a boil and precook the vegetables (except the zucchini) 5 minutes. Drain and cool.
  3. Roll the chilled dough out on a floured work surface to make a crust, place into the spring form, and press against the sides of the pan (about 3 cm high). Distribute the vegetable strips in a circle starting from the outside and working your way in.
  4. Put the cream, milk, eggs and grated cheese in a cup. Season with salt, pepper, nutmeg, and cumin. Using a hand blender, mix and add lemon zest and then pour onto the vegetables.
  5. Bake the quiche on the second rack from bottom in a preheated oven at 180°C (upper and lower heat) about 50-60 minutes.

Tip:The dough is easier to roll out when it is between two layers of parchment paper.