You already know how much we like quiche or savory cakes at Claudia&Julia. We have them of all colors, sizes and flavors, but we are not satisfied. Today's is a new recipe with which to expand the list and which is great to have on hand for when we want to leave meat and fish aside. Something that, we can assure you, you will not miss when you sink your teeth into this vegetable quiche. It's tasty, juicy delicious. In a word: tremendous.

When we make quiche at home we like to make our own shortcrust pastry. It takes zero comma to do it and the result has nothing to do with that of the purchase. This time we have added a small proportion of whole wheat flour, quite a success. About the vegetable mix what to say! Complete and absolute freedom when deciding which ones to use and in what quantities. It's okay to use the ones in this recipe as a reference, but don't stop yourself from not having any of them when you start preparing it. Surely with other combinations it is just as incredible.

Gefu Speedwing manual mincer , Opinel nº115 peeler , Caracère Revol porcelain plate and Le Creuset ceramic mold

INGREDIENTS (for 6 people)

For the shortcrust pastry:

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

For the filling:

  • 1 onion
  • 1 clove garlic
  • 1 green pepper
  • 2 carrots
  • 1 small eggplant
  • 8 green asparagus
  • 1/2 zucchini
  • 3 eggs
  • 200 ml of liquid cooking cream
  • Salt
  • ground black pepper
  • chopped dried rosemary
  • extra virgin olive oil
  • 1 tablespoon Dijon mustard


of the shortcrust pastry

  1. With a sharp knife and on a cutting board, we cut the butter (which must be very cold) into small cubes.
  2. In a deep and wide container, place the all-purpose wheat flour, the whole wheat flour and the salt, stir and add the diced butter. Mix with your hands until you get a texture like crumbs in which there are no large lumps, this will only take a few minutes. Then add the cold water and mix again, kneading gently until all the ingredients are well integrated.
  3. Roll out the dough in the shape of a disc, wrap it in plastic wrap and put it in the fridge to rest for 30 minutes.

of the filling

  1. Peel and remove stems and seeds from the vegetables and roughly chop. We introduce each one of them in the chopper and chop to the desired thickness. Reserve separately, seasoning each one slightly.
  2. Heat a little extra virgin olive oil in a frying pan and sauté the vegetables. We start with the onion, garlic, green pepper and carrot together. When they are slightly tender, add the aubergines and cook for a few more minutes. We may need to add a little more oil, to taste. Then add the asparagus and zucchini and sauté for a couple of minutes. Season and cover the pan and let cool before using.
  3. Meanwhile we mix the eggs with the liquid cream. We can do it in a deep container and with some rods or in the chopper glass using the whisk accessory . 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, we proceed to assemble the vegetable quiche.
  2. With the help of a rolling pin , we spread the broken dough on a floured work surface. We give it a circular shape, larger than the mold to be used. Having cooled it in the form of a disk, this task becomes much easier and faster.
  3. Place the shortcrust pastry inside a 24-centimetre-diameter mold, adjust to its base and walls, and trim the excess. We can give the edge a nice shape or leave it as it is, everything will depend on the importance you give to the presentation, the time you have and your skills.
  4. Spread the base with the mustard and spread the sautéed and cold vegetables over it. Pour the egg mixture with the liquid cream on top, making sure that it reaches all places well and being careful not to overflow.
  5. We introduce the mold in the lower part of the oven, pre-heated to 180º C with heat above and below, and cook for a minimum of 35 minutes or until the surface is lightly golden.
  6. It can be consumed at the moment, but we recommend waiting at least half an hour so that it is easier to handle and does not fall apart.

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

Author of the recipe: Carmen de Tia Alia


Adela Carreño M said:

Se ve riquísima! Está muy clara la explicación. Gracias por facilitar esta receta.

Veronica said:

Tiene una pinta genial! En la masa, se podría cambiar la mantequilla por aceite de oliva y en el relleno, la nata por leche evaporada? Gracias 😊

NIeves said:


Gloria duarte said:

Realmente es una delicia! ! Felicitaciones!!!!

Alexandra said:


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