The perfect fall quiche

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:

• 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.

 

 

 

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.

Place in the oven at 180º C for about 35 minutes or until the crust starts to look golden. 

 

 

 

 

Serve it hot or cold, according to your preference.

Enjoy!