Quiche Lorraine Végétarienne

Quiche Lorraine Végétarienne is a delightful twist on the classic French quiche, featuring a rich custard base with sautéed vegetables and cheese nestled in a flaky pastry crust. Perfect for a leisurely breakfast or brunch, this dish is both satisfying and packed with flavor.

Ingredients

• Shortcrust pastry - 150 grams
• Olive oil - 1 tablespoon
• Leek - 1 medium, sliced
• Mushrooms - 100 grams, sliced
• Red bell pepper - 1 medium, diced
• Spinach - 50 grams, fresh
• Eggs - 2 large
• Milk - 100 ml
• Grated Gruyère cheese - 50 grams
• 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 with it, trimming any excess pastry from the edges.
3. Prick the base with a fork and blind bake for 10 minutes, then remove from the oven and set aside.
4. In a skillet, heat olive oil over medium heat and add sliced leeks, cooking until soft (about 3 minutes).
5. Add the mushrooms and red bell pepper to the skillet, cooking until the mushrooms are browned (about 5 minutes).
6. Stir in the fresh spinach and cook until wilted, then remove from heat and let cool slightly.
7. In a mixing bowl, whisk together the eggs, milk, grated Gruyère cheese, salt, black pepper, and nutmeg.
8. Spread the sautéed vegetable mixture evenly over the baked pastry crust.
9. Pour the egg mixture over the vegetables, ensuring an even distribution.
10. Bake in the preheated oven for 25 minutes or until the quiche is set and lightly golden on top.
11. Allow to cool for a few minutes before slicing and serving.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 30 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 150 mg
• Total Fat: 20 g
• Saturated Fat: 6 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from the vegetables.
• Provides a good source of protein and calcium from the eggs and cheese.

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