Zucchini and purple onion quiche

If you've been visiting a while you already know I love quiches. They are quick to make (even made from scratch), always turn out pretty and are great to use up leftover vegetables, meat, shrimp, etc.

This zucchini and purple onion quiche is a perfect example. And did I mention it's delicious too?

Here's how to make it...


Ingredients:

• 2 cups of flour (all purpose or whole wheat, whichever you prefer)
• 2 tablespoons of butter or margarine (I usually use vegetable margarine for a 100% dairy free version)
• 4 large eggs
• 2 table spoons of olive oil
• water (to add as needed)
• 1 large zucchini, sliced
• 1 medium to large carrot or two smaller ones
• 1 large purple onion, chopped
• your favorite vegetable seasoning (I almost always use Provence herbs)
• 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 (using your hands is the fastest way) 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 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!