Vegetable Quiche Lorraine

This Vegetable Quiche Lorraine is a delightful vegetarian twist on the classic French dish, featuring a savory blend of seasonal vegetables and creamy cheese. Perfect for a BBQ gathering, it offers a rich and satisfying flavor that everyone will love.

Ingredients

• Shortcrust pastry - 200 grams
• Olive oil - 1 tablespoon
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Bell pepper - 1 medium, diced
• Zucchini - 1 small, diced
• Spinach - 100 grams, fresh
• Eggs - 3 large
• Heavy cream - 100 milliliters
• Milk - 50 milliliters
• Gruyere cheese - 100 grams, grated
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Nutmeg - a pinch

Steps

1. Preheat your oven to 180°C (350°F).
2. Roll out the shortcrust pastry and place it into a 20 cm (8 inch) tart pan, pressing down to fit. Trim any excess pastry from the edges.
3. In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
4. Add the diced bell pepper and zucchini to the skillet, cooking for another 5 minutes until softened. Stir in the fresh spinach and cook until wilted. Remove from heat and let cool slightly.
5. In a bowl, whisk together the eggs, heavy cream, milk, salt, black pepper, and nutmeg until smooth.
6. Spread the sautéed vegetables evenly over the pastry base. Pour the egg mixture over the vegetables, then sprinkle the grated Gruyere cheese on top.
7. Bake in the preheated oven for 30-35 minutes, or until the quiche is set and lightly golden on top.
8. Let the quiche cool for a few minutes before slicing and serving.

Nutrition

• Calories: 420
• Protein: 14 g
• Carbs: 30 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 450 mg
• Cholesterol: 160 mg
• Total Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from the vegetables.
• Good source of protein from eggs and cheese.

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