Ingredients:

Crust:

  • 250 g spelt flour type 630
  • 125 g cold butter, cubed
  • 1 tsp. salt
  • 1 egg
  • 1 tbl. cold water

Vegetable filling:

  • 1 kg mixed vegetables: Carrots, celeriac, blue potatoes (or red potatoes) and zucchini.

Cream mixture:

  • 150 ml whipping cream
  • 150 ml milk
  • 3 eggs
  • 70 g grated cheese
  • ½ tsp. slat, pepper, nutmeg
  • 1 tsp. ground cumin
  • Zest of ½ organic lemon

Easter Brunch Recipe: Vegetable Quiche

For: 1 spring form / 28 cm diameter
Baking time: 50-60 minutes.
Chill time: 30 minutes.

Preparation:

  1. Stir flour, butter cubes, salt, egg and water using a kneading hook until it makes a dough. Use your hands to knead it until it is smooth. Make sure the dough doesn’t get too warm. Cover the dough and allow to chill 30 minutes.
  2. Using a food slicer, cut the vegetables lengthwise into thin slices (about 3 mm). Bring a pot of salted water to a boil and precook the vegetables (except the zucchini) 5 minutes. Drain and cool.
  3. Roll the chilled dough out on a floured work surface to make a crust, place into the spring form, and press against the sides of the pan (about 3 cm high). Distribute the vegetable strips in a circle starting from the outside and working your way in.
  4. Put the cream, milk, eggs and grated cheese in a cup. Season with salt, pepper, nutmeg, and cumin. Using a hand blender, mix and add lemon zest and then pour onto the vegetables.
  5. Bake the quiche on the second rack from bottom in a preheated oven at 180°C (upper and lower heat) about 50-60 minutes.

Tip:The dough is easier to roll out when it is between two layers of parchment paper.

Spring Awakening dinner plate
Spring Awakening dinner plate
Spring Awakening dinner plate
Spring Awakening breakfast plate
Spring Awakening breakfast plate
Spring Awakening breakfast plate