Vegetable and Cheese Quiche

Recipe Type: 
Number of Servings: 
4
Preparation time: 
60mins
Energy: 
668 kcal
Protein: 
20 g
Calcium: 
412 mg
Vitamin D: 
1.02 IU
% Ca recommended daily intake: 
41.16%
Ingredients
  Filling


1/2 cup
Pre-made non-sweet pasty dough (rolled out on to ca. 28 cm. round pan)
grated cheese 
  a mixture of different fresh (or frozen)
vegetables, such as carrots, broccoli,
celery, yellow peppers, fennel, zucchini, mushrooms, spring onions.
salt and pepper
chopped parsley
butter or margarine
Sauce
1.5 dl
   1 dl
 
3/4 tsp
 
whipping cream or half-and-half
milk
2 eggs
salt
sprinkling of pepper and nutmeg

 

Preparation
1 Roll out pastry dough onto buttered pan.
Sprinkle with ca. 1/2 the grated cheese.
2 Finely chop, grate or slice the vegetables. Cook 3-4 minutes in butter or margarine. Sprinkle with salt and pepper to taste. Allow to cool. Add chopped parsley and mix. Spoon the vegetables onto the pie dough.
3 Make cream sauce: Use whisk to beat eggs and add the cream, milk, as well as salt, pepper and nutmeg to taste. Pour over vegetables in pie pan. Sprinkle with remaining grated cheese.
3 Bake ca. 30 minutes in the lower half of oven heated to 220 c. (ca. 400 F.)