Quiche Lorraine

Quiche Lorraine is a classic French dish reimagined as a vegetarian delight, featuring a creamy filling of eggs, cheese, and sautéed vegetables nestled in a flaky crust. This savory tart is perfect for breakfast or brunch, offering a rich and satisfying start to your day.

Ingredients

• Shortcrust pastry - 150 grams
• Eggs - 3 large
• Heavy cream - 100 ml
• Milk - 50 ml
• Gruyère cheese, grated - 100 grams
• Spinach, fresh - 50 grams
• Mushrooms, sliced - 100 grams
• Onion, finely chopped - 1 small
• Olive oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Nutmeg - a pinch

Steps

1. Preheat the oven to 180°C (350°F).
2. Roll out the shortcrust pastry and line a 20 cm (8-inch) tart pan. Prick the base with a fork and chill for 10 minutes.
3. In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes.
4. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5 minutes. Stir in the fresh spinach and cook until wilted. Remove from heat.
5. In a bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg until well combined.
6. Spread the sautéed vegetable mixture evenly over the pastry base, then sprinkle the grated Gruyère cheese on top.
7. Pour the egg mixture over the vegetables and cheese, ensuring everything is evenly coated.
8. Bake in the preheated oven for 25-30 minutes, or until the filling is set and the top is golden brown.
9. Allow the quiche to cool for a few minutes before slicing and serving.

Nutrition

• Calories: 420
• Protein: 14 g
• Carbs: 28 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 450 mg
• Cholesterol: 200 mg
• Total Fat: 32 g
• Saturated Fat: 15 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Provides a good source of protein from eggs and cheese.
• Contains vitamins and minerals from spinach and mushrooms.

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