The Vegetable Quiche from the Garden is the perfect solution for a quick dinner, a get-together with friends, or an outdoor picnic. Thanks to the crispy puff pastry base and a heart of smoked scamorza, this quiche transforms simple seasonal vegetables into a gourmet dish. It is a versatile recipe that you can customize based on what’s in your fridge, creating a wonderful visual effect thanks to the orderly arrangement of the ingredients.
The secret to making it irresistible is the layer of cheese at the base: as it melts, it creates a barrier that protects the pastry from the vegetables’ moisture, keeping it flaky. Let’s see how you can prepare this rainbow quiche in just a few minutes.
If you like recipes with puff pastry, try the quiche with potatoes and stracchino, the rolled quiche, the vegetable quiche or the zucchini quiche.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Preparation of the Vegetable Quiche
- 2 potatoes
- 1 eggplant
- 2 zucchini
- 1 bell pepper
- 1 sheet rectangular puff pastry
- 3.5 oz sliced scamorza cheese
- 1 oz parmesan
- to taste salt and pepper
- 2 tablespoons extra virgin olive oil
Tools
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- Baking tray
Steps for Preparing the Vegetable Quiche
Start by carefully washing all the vegetables. Thinly slice the potatoes, eggplants, zucchini, and bell pepper. Try to maintain uniform thickness for all slices to ensure even cooking in the oven and a perfect aesthetic result.
Unroll the puff pastry and place it in a baking tray (both rectangular and round will do), keeping its parchment paper. Cover the entire base with slices of scamorza: this melting layer will be the delicious surprise that will win everyone over at the first cut.
Now have fun composing your quiche: cover the cheese with vegetable slices, arranging them in neat rows by type. Alternate the colors of potatoes, zucchini, bell peppers, and eggplants to create a beautiful decorative effect that will make your dish unique.
Complete the preparation by seasoning with a pinch of salt, a grind of pepper, the parmesan, and a drizzle of extra virgin olive oil. Bake your quiche in a hot oven at 356°F for about 30-40 minutes. It will be ready when the pastry edges are puffed and golden and the vegetables are well cooked.
Tips for a Perfect Result
Thin slices: if the potatoes are very large, slice them finely (perhaps with the help of a mandoline) to ensure that they cook well within the pastry’s timeframe.
Seasonal vegetables: this recipe changes face every month! In autumn, you can try with pumpkin and mushrooms while keeping the scamorza base.
Moisture management: If the eggplants and zucchini are very watery, pat them dry with a paper towel after slicing them. This will prevent them from releasing too much liquid during cooking.
Base cooking: If your oven tends to overcook the top, place the tray on the lowest rack for the first 15 minutes so the base becomes nicely crispy without burning the vegetables.
Variants
Aromatic touch: add some fresh thyme leaves or chopped rosemary on the potatoes for an even more intense aroma.
Lactose-free: use plant-based pastry and lactose-free scamorza (or vegan cheese) to make the recipe suitable for everyone.
Cheese substitution: If you don’t like the smoked note of scamorza, use sweet provolone, emmental, or asiago. Avoid fresh mozzarella unless it has been well-drained for hours, as it would release too much water.
Autumn version: Replace zucchini and bell peppers with thin slices of Mantuan pumpkin and champignon mushrooms. The process remains identical, and the result is delicious.
Storage
In the fridge: the quiche keeps very well for 2 days in an airtight container.
How to serve it: it’s delightful right out of the oven but also shines when cold or at room temperature, making it ideal for an office lunch.
How to reheat it: To restore the pastry’s crispness, reheat it for a few minutes in the oven or air fryer. Avoid the microwave as it would make it soggy.
FAQ
Can I use shortcrust pastry?
Certainly! Shortcrust pastry is a great alternative if you prefer a less flaky and more compact base, similar to a savory pie.
Should the vegetables be pre-cooked?
No, in this recipe the vegetables cook directly in the oven with the pastry. The important thing is to slice them thinly so that the cooking times match.
Can I prepare it in advance?
Yes, you can assemble it and keep it in the fridge for a couple of hours before baking. However, I advise against leaving it raw for too long as the salted vegetables will start releasing water.
What to do if the vegetables burn but the pastry is raw?
Every oven is different. If you see that the vegetables are already golden but the pastry is still pale, cover the tray with aluminum foil and continue cooking for another 10 minutes.
