Vegetable quiche

You already know how much we love quiches or savory tarts at Claudia&Julia. We have them in all colors, sizes and flavors, but we never get enough. Today's is a new recipe to add to the list and comes in handy for when we want to set aside meats and fish. Something, we can assure you, you won't miss once you bite into this vegetable quiche. It's flavorful, juicy and delicious. In one word: amazing.

When we make quiche at home we like to make our own shortcrust pastry. It takes no time at all and the result has nothing to do with store-bought pastry. This time we've added a small proportion of whole wheat flour, a great choice. About the vegetable mix—what can we say! Total and absolute freedom when choosing which to use and in what quantities. It's fine to use the vegetables in this recipe as a reference, but don't let the lack of any of them stop you from making it. I'm sure other combinations will be just as incredible.

Picadora manual Speedwing Gefu, peeler No.115 Opinel, porcelain plate Caracère Revol and ceramic mold Le Creuset

INGREDIENTS (for 6 people)

For the shortcrust pastry:

• 200 g all-purpose wheat flour
• 50 g whole wheat flour
• 125 g cold butter
• 1/2 teaspoon salt
• 80 ml cold water

For the filling:

• 1 onion
• 1 garlic clove
• 1 green pepper
• 2 carrots
• 1 small eggplant
• 8 green asparagus spears
• 1/2 zucchini
• 3 eggs
• 200 ml cooking cream
• Salt
• Ground black pepper
• Chopped dried rosemary
• Extra virgin olive oil
• 1 tablespoon Dijon mustard

METHOD

Shortcrust pastry

1. With a sharp knife and on a cutting board, we cube the butter (which must be very cold) into small pieces.
2. In a large, deep bowl place the all-purpose flour, the whole wheat flour and the salt, stir and add the cubed butter. Mix with your hands until you achieve a crumb-like texture with no large lumps; this will take only a few minutes. Next add the cold water and mix again, kneading gently until all the ingredients are well combined.
3. Roll the dough into a disc, wrap in cling film and refrigerate to rest for 30 minutes.

Filling

1. Peel and remove stalks and seeds from the vegetables and roughly chop. Put each of them into the chopper and chop to the desired thickness. Set aside separately, seasoning each lightly with salt and pepper.
2. Heat a little extra virgin olive oil in a skillet and sauté the vegetables. Start with the onion, garlic, green pepper and carrot together. When they are slightly tender add the eggplants and cook a few more minutes. You may need to add a bit more oil, to taste. Next add the asparagus and zucchini and sauté for a couple of minutes. Season with salt and pepper, cover the skillet and let cool before using.
3. Meanwhile mix the eggs with the cooking cream. You can do this in a deep bowl with a whisk or in the chopper jar using the whisk attachment. In any case, season to taste and add a little chopped dried rosemary.

Finishing and baking

1. When the shortcrust pastry has rested and the vegetables are cold, proceed to assemble the vegetable quiche.
2. With the help of a rolling pin roll out the shortcrust pastry on a floured work surface. Shape it into a circle, larger than the mold to be used. Having chilled it as a disc makes this task much easier and quicker.
3. Place the pastry inside a 24 centimeter diameter mold, press it to the base and sides and trim the excess. You can make a pretty edge or leave it as is; it all depends on how much importance you place on presentation, the time you have and your skills.
4. Spread mustard on the base and distribute the sautéed, cooled vegetables over it. Pour the egg and cream mixture over, making sure it reaches everywhere and be careful not to overflow.
5. Place the mold in the lower part of the oven, preheated to 180º C with top and bottom heat, and bake for at least 35 minutes or until the surface is lightly golden.
6. It can be eaten immediately, but we recommend waiting at least half an hour so it's easier to handle and doesn't fall apart.

Picadora manual Speedwing Gefu, serving spatula De Buyer, porcelain plate Caractère Revol and ceramic mold Le Creuset