Quiche with baby vegetables, almonds and ajvar

Quiche with baby vegetables, almonds and ajvar

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April 12, 2018

Quiche is one of the specialties of the famous French cuisine that quickly became very popular around the world. First of all, because of its good taste, but also the ease of preparation and the innumerable possibilities to modify the original recipe. Namely, this dish is so popular that its original recipe is even celebrated every 20th of May as National Quiche Lorraine Day. It is equally tasty either hot or cold, and we made it here as per a basic recipe for pie crust and enriched it with ajvar for a fantastic lush bite.

  • Prep: 1 hr 30 mins
  • Cook: 45 mins
  • Yields: 8-10 plates

Ingredients

For dough:

220g flour

100g cold, chopped butter

pinch of salt

cold water

For filling:

ajvar

450g baby spinach

2 green zucchini

100g raw almond

100g mozzarella

500ml cooking cream

200ml milk

1 egg

1-3 garlic cloves

salt, pepper, nutmeg

a few tablespoons oil

Directions

To prepare the pie crust, mix the flour and salt and add properly cooled and chopped butter. Combine ingredients by hand or mixer, then add a few tablespoons of water and knead moderately soft dough. Mold it in a ball, wrap in a transparent foil and put in the fridge to cool for an hour.

Stretch the cooled dough to about 5 mm thickness, put it in a slightly greased baking sheet, and stab the bottom of the dough with a fork. Grate the zucchini for the preparation of the filling, blanch the spinach briefly and chop the almonds finely. In a larger bowl, mix the zucchini, spinach, chopped almonds, add grated garlic, little grated nutmeg, salt, pepper and 300ml of cooking cream and pour over the dough. Arrange the pieces of mozzarella, and add a tablespoon of ajvar between each of them. In a separate bowl mix the egg, milk, remaining cooking cream and some salt and pour it over the filling. Decorate with whole almonds or cherry tomatoes. Bake the quiche at 180-200C for about 35 minutes until golden brown.

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