Hello everyone! To celebrate the beginning a new season I'm bringing you today a wonderful fall quiche recipe - made from scratch, with amazing colors and flavors and just perfect for the upcoming cooler days.
Here's how to make it...
Ingredients:
Place
in the oven at 180ยบ C for about 35 minutes or until the crust starts to
look golden.
Ingredients:
- 2 cups of flour
- 2 tablespoons of butter or margarine (use vegetable margarine for a dairy free version)
- 4 large eggs
- 2 table spoons of olive oil
- water (to add as needed)
- 1 zucchini, sliced
- 1 carrot, sliced
- 1 onion, chopped
- half a red bell pepper
- half a yellow bell pepper
- 1 cup of purple cabbage, chopped
- your favorite vegetable seasoning
- salt and pepper to taste
To
make the the crust combine the flour, margarine and one egg in a bowl.
Slowly add water and mix until you
have a uniform ball of dough. Let the dough rest while you take care of
the vegetables.
Put the vegetables in a pan with the olive oil. Add the seasonings and adjust the level of water if needed. Bring to a boil and then reduce heat, cover the pan and let everything simmer for about 10-15 minutes.
Put the vegetables in a pan with the olive oil. Add the seasonings and adjust the level of water if needed. Bring to a boil and then reduce heat, cover the pan and let everything simmer for about 10-15 minutes.
Spread
the crust dough over the bottom and sides of a pie mold and spread the
vegetable mix over the crust, taking care not to add a lot of liquid.
In
another bowl, whisk the remaining three eggs and then pour them as
evenly as possible over the vegetables.
Serve it hot or cold, according to your preference.
Oh wow! That sounds delicious. We just had quiche for dinner tonight. Thanks for sharing with us at Encouraging hearts and home. Pinned.
ReplyDeleteWhat wonderful colors! I don't usually think of fall vegetables for quiche, but this sounds yummy!
ReplyDelete