Quiche with vegetables

Step 1

Combine the flour, butter cubes, salt, egg and water and knead the dough with the hook attachment of the mixer. Continue kneading the dough with your hands until smooth. Make sure that the dough does not get too warm. Then cover the dough and place in a cool place for 30 minutes.

Step 2

Slice the vegetables lengthwise into thin strips with a slicing machine (approx. 3 mm). Bring the water with enough salt to the boil and blanch the vegetables for 5 minutes (except the zucchini). Drain and allow the vegetables to cool.

Step 3

On a floured work surface, roll out the chilled dough into a thin layer, place it in the mold and press the edges together well (approx. 3 mm high). Arrange the vegetable strips on it in a circular pattern from the outside to the inside.

Step 4

Combine the cream, milk, eggs and grated cheese in the blender bowl. Season with salt, pepper, nutmeg and zira. Blend the mixture with the immersion blender, add the lemon zest and pour the mixture over the vegetables.

Step 5

Bake the quiche in a preheated oven at 180 °C (top and bottom heat) on the second tier from the bottom for approx. 50-60 minutes.

The dough is easier to handle if you roll it out between two layers of baking paper.