Seasonal Vegetable Quiche

Let’s be honest, January is the month when the most hated vegetables are in season: broccoli and cauliflower (yes, some of you may love them but most of you don’t). As we try to eat local and seasonal as much as we can, we need to try to incorporate these vegetables into our diets in the best and most delicious ways.

Today we will show you how to make a lovely seasonal vegetable quiche using our 3-star vegetables in January: Broccoli, Cauliflower and Leak. Good news - Pumpkin is also still in season so feel free to replace vegetables and add in the ones you like.

Prep Time: 30 Minutes

Cooking Time: 45 Minutes

For the Pastry:

• Flour - 300 g

• Butter - 150 g

For the Filling:

• Broccoli - 150 g

• Cauliflower - 150 g

• Leek 100 g

• Onions 2

• Sage - 2 Leafs

• Eggs - 4

• Cream - 150 ml

• Milk - 150 ml

• Parmesan 100 g

How to:

1. Heat the oven at 180 C fan.

2. Let's start by making the pastry. Add the flour, butter and a pinch of salt in a bowl and start working everything with your hands. Slowly add in around 100ml of cold water (can be more or less) until the consistency feels right. It should not be too sticky but it should also not break. Make a ball and cover it in clingfilm and put the pastry to rest in a cool place for 30 min (shelves).

3. Clean your broccolis and cauliflowers (remove stems and cut into smaller pieces) and cut your leaks as well. Boil some water in a casserole and once it's boiling bring the heat down a bit and add the vegetables you just prepared. Leave at medium/high heat for around 10 minutes.

4. Break the eggs into a large bowl and whisk in the cream and the milk as well as salt and pepper. Grate the parmesan (you can add more if you want the quiche to have a more cheesy taste - you can also use another cheese).

5. When the 30 min rest time is up, take out your ball of pastry and start working it and unrolling it with a pastry roller. The pastry should be around 0.5 cm thick and around 23 cm in diameter (you can cut off the extra pastry once you have inserted in your molding.

6. Once you have placed the pastry in your molding cover it with baking sheet and place something heavy on it (e.g. uncooked chickpeas) and bake for 20 min. This process with cook the pastry without making it bloat up (this is why we cover it with the chickpeas).

7. Remove the pastry from the oven, remove the baking sheet and the heavy items (chickpeas in this case) you have placed on top. Now you can place the cooked vegetables inside the molding over the pastry, then add the egg/milk/cream and parmesan.

8. Cook for 40/45 min, let it cool for around 5 min, add some olives or tomatoes to the top if you wish to decorate the quiche and enjoy :)