This LEEK, ZUCCHINI AND CARROT QUICHE is a savory pie full of vegetables, very appetizing, creamy and substantial. It is made very quickly using ready-made puff pastry and with ease. It’s great served as an appetizer or as a main course. It’s perfect enjoyed warm or cold, which makes it suitable for buffets.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 6 Servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 roll puff pastry
- 1 leek
- 2 zucchini
- 1.8 oz carrots
- 2 eggs (medium)
- 0.5 cup grated Parmigiano-Reggiano (about 1.8 oz (grated))
- to taste extra virgin olive oil
- to taste breadcrumbs
- to taste salt
- to taste black pepper
- 7 fl oz milk
- 1 tbsp butter
- 2 tbsp all-purpose flour
- to taste salt
- to taste nutmeg
YOU WILL NEED FOR THE LEEK, ZUCCHINI AND CARROT QUICHE
- 1 Frying pan
- 1 Grater
- 2 Saucepans
- 1 Baking pan
- 1 Hand whisk
PREPARATION: LEEK, ZUCCHINI AND CARROT QUICHE
The preparation of the LEEK, ZUCCHINI AND CARROT QUICHE is very easy and suitable for everyone.
In a frying pan lightly sauté the leek with two tablespoons of extra virgin olive oil.
Add the zucchini and the carrots, trimmed and shredded into thin strips, and cook everything for about fifteen minutes, seasoning with salt.
Once the vegetables are cooked, let them cool. In the meantime, prepare the béchamel. Melt the butter over very low heat, add the flour and toast it. Add the hot, salted milk and the nutmeg and stir until it thickens. Then let it cool.
Combine the vegetables with the Parmigiano, the eggs, the béchamel, a pinch of salt, a grind of black pepper and mix.
Line a round pan with the puff pastry and prick it.
Sprinkle the bottom of the pastry with breadcrumbs to prevent the base from becoming soggy and not cooking, then place the mixture on top.
Bake your quiche in a preheated conventional (non-fan) oven at 356°F for 35-40 minutes.
Remove from the oven, let it rest and serve warm.
