- Ingredients
- shortcrust (ready made)
- 1 pack
- breadcrumbs
- 2 tablespoon
- cream
- 200 ml
- milk
- 150 ml
- egg yolk
- 1
- eggs
- 2
- broccoli
- 100 gram
- sugar snaps
- 100 gram
- chick peas
- 150 gram
- spinach
- 100 gram
- lemon juice
- 1
- butter (unsalted)
- 20 gram
- Full ingredient details
- Timing
- Preparation Time:
- 20 minutes
- Waiting time:
- 0 minutes
- Cooking Time:
- 25 minutes
- This recipe:
- Serves:
- 4
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- This recipe by:
- petra
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vegetable quiche
Ingredients
| shortcrust (ready made) | 1 pack | |
| breadcrumbs | 2 tablespoon | |
| cream | 200 ml | |
| milk | 150 ml | |
| egg yolk | 1 | |
| eggs | 2 | |
| broccoli | 100 gram | |
| sugar snaps | 100 gram | |
| chick peas | 150 gram | |
| spinach | 100 gram | |
| lemon juice | 1 | |
| butter (unsalted) | 20 gram |
Preparation
- Preheat the oven to 180C, heat the butter in a pan, add the lemon juice and the spinach. Heat for 1 minute, drain and chop into small pieces. Boil the remaining vegetables in salt water - beans for 5 minutes, broccoli for 3 minutes, chick peas and sugar snaps for 2 minutes.
- Mix the eggs, milk, and cream, then season with salt and pepper.
- Roll the shortcrust into a baking form, prick the bottom with a fork several times, then sprinkle the breadcrumbs onto the shortcrust. Add the vegetables and pour the egg mixture over it.
- Bake for 20 minutes, then let cool slightly before serving.
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