Vegetable Quiche

Before starting this Vegetable Quiche recipe, organise the necessary ingredients for the shortcrust pastry.

For the shortcrust pastry:Place the flour and salt in the stand mixer recipient.

Add the soft butter...

... and mix the ingredients with the flat beater...

... until you obtain a crumbly consistency.

Add the egg yolk...

... and a little bit of water.

Combine with the flat beater...

... until you get a consistency that neither too firm nor too soft (add more water if necessary). The dough should be soft without sticking to your fingers.

Stop the beater when the dough is homogeneous.

The shortcrust pastry is ready.

Flour your kitchen worktop...

... and place the dough on the floured surface.

Work the dough (stretching and regathering) to obtain a homogeneous consistency. This operation aims to get rid of any unincorporated chunks of butter left inside the dough.

Shape the dough into a ball and wrap with cling film.

Refrigerate for at least 1 hour. The shortcrust pastry can be prepared the day before and stored in the fridge overnight.

Take the shortcrust pastry out of the fridge and roll out on a floured surface using a rolling pin to a thickness of 3 or 4mm.

Roll out the dough to a round shape.

Wrap the pastry around the rolling pin.

Arrange a mousse ring Ø 20cm on a Silpat baking mat, placed on top of a Silichef XL perforated baking sheet.

Place the shortcrust pastry over the stainless steel ring...

... and line the inside of the ring with the pastry. There's no need to grease the ring.

Ease the pastry in the angles at the base of the ring.

Slide the rolling pin over the ring to cut the pastry excess.

Make sure the pastry perfectly lines the sides of the ring. Store in the fridge or in the freezer. This is essential to get optimal baking results.

For the filling: Organise all the necessary ingredients.

Cut the mushrooms into chunks of about 1cm.

Cut the courgettes into thin slices.

Clean half a red pepper and remove the white veins inside.

Repeat the operation with the green pepper.

Cut the red pepper into strips, then chop the strips into cubes.

Repeat with the green pepper.

Cut the onion into thin slices.

Pour a dash of olive oil in a non stick frying pan and heat.

Add the peppers and the onion.

Combine regularly.

Add the mushrooms a few minutes later...

... and brown the vegetables over medium heat, stirring regularly.

Add the cherry tomatoes and cook for a few minutes. Make sure the tomatoes don't squash.

When the vegetables are cooked but still crunchy, transfer into a recipient. Don't forget they will cook further in the oven.

Add a dash of olive oil to the frying pan.

Add the courgette slices...

... and season with salt and Espelette pepper.

Cook the courgettes on both sides until golden, stirring regularly.

When cooked, arrange a thin layer of courgette slices at the bottom of the shortcrust pastry case. You can transfer the hot courgettes straight from the pan.

Cover with the vegetable mix.

The result should be as shown in the photo.

Get the dried olives...

... measure a handful...

... and scatter over the vegetable mix.

Cover with a thin layer of courgette slices. Set the quiche aside.

For the quiche batter: Place the whole eggs and egg yolks in a mixing bowl.

Add the whipping cream...

.. and the whole milk.

Season with salt...

... and Espelette pepper (or ground pepper).

Mix the preparation with a Bamix hand blender. You can also use a hand whisk. I prefer using a hand blender for a more homogeneous result.

Add the grated nutmeg, using a Microplane Classic zester grater.

Mix again until incorporated.

Pour the quiche batter over the vegetables, halfway up.

Fill with the rest of the vegetable mix...

... and even the surface.

Add a few dried olives...

... and fill with the rest of the batter, leaving a gap of 2 or 3 mm on top.

Place in a fan-assisted oven preheated at 180°C (gas 4)...

... and bake for 35 to 40 minutes (depending on the type of oven).

When cooked, remove from the oven.

While the quiche is still warm, slice a knife blade between the shortcrust pastry and the ring.

Slide the ring upwards to release the quiche carefully.

Leave to cool at room temperature. This vegetarian quiche is delicious served warm or cold. Bon appétit!