Quiche
Servings: 4
Ingredients
- 400 grams Short-crust pastry
- 3 Tbsp Thick heavy cream - Optional
- ½ cup Milk
- 3 Eggs
- 100 grams Mozzarella cheese
- 4 Tbsp Cooking oil
Spices
- ½ tsp Nutmeg powder
- 1 tsp Salt
- 1 tsp Black pepper
Vegetables
- 2 Zucchinis - Medium, sliced
- 2 Bell peppers - Medium, sliced
- 350 grams White mushrooms
- 150 grams Sweet corns
- 1 Large Onion
- Kidney beans – for blind baking
Instructions
- Prepare Ingredients: Wash and slice mushrooms and zucchinis. Slice the onion, cube the bell peppers, and drain the sweet corn. Thaw and blind bake the short crust pastry.
- Sauté Vegetables: Preheat a wok to medium-low heat. Add cooking oil and sauté onions for four minutes. Remove onions, then add zucchinis, bell peppers, sweet corn, salt, black pepper, and nutmeg to the wok.
- Combine Mixture: Transfer sautéed vegetables to a casserole. Whisk eggs with milk, salt, and pepper, then pour over the vegetables. Cream is optional.
- Add Cheese and Bake: Top with grated mozzarella cheese. Bake in a preheated oven at 175ºC / 350ºF for 20 minutes with the fan on, then 5 minutes without the fan. Total bake time is 40-45 minutes. Serve the quiche.