Greek quiche
with zucchini, onion, leek, tomato and feta cheese
The artisan dough is rich in fibre due to the spelt flour used and is filled with exquisite vegetables and fresh herbs. Served with a salad on the side.
Preparation time:
50 min.
Difficulty level:
You can do it!
Allergens:
milk, wheat, celery, soya, gluten, sesame
Utensils:
Oven dish / cake mould
Ingredients
Flour mix
Sunflower oil
Zucchini
Onion
Leek
Cherry tomatoes
Italian pepper
Garlic
Celery
Feta cheese
Mix of green leaves
Oriental salad dressing
Cucumber
Carrot
Breadcrumbs
Mix of fresh herbs
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
5000
1195
80
16
99
14
12
25
45
675
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Preheat the oven to 180 degrees.
2.
For the dough: place the flour mix in a bowl. Mix everything and add salt to taste. Add the sunflower oil and 150ml of water. Integrate the ingredients while avoiding to knead, so the dough doesn't become too elastic. Once everything is integrated, let the dough rest for 5 minutes. Take a cake mould (20cm diameter), place the dough in the centre and stretch it by pressing it with your fingertips until the entire mould is covered. The dough should be approx. 1/2cm thick. Remove any excess dough with a knife. Prick the entire base and edges of the dough with a fork and bake it in the oven for 10-12 minutes until the dough is cooked. It should be firm when pressing it with your finger. Make sure it doesn't change colour. Remove from the oven and let the crust rest. Keep the oven on.
3.
For the filling: wash the vegetables. Cut the zucchini into cubes of 1/2cm. Roughly chop the pepper, onion, leek, celery and garlic. Cut the tomatoes in half. Finely chop the fresh herbs. Heat 2 tablespoons of oil in a frying pan and add the vegetables except for the tomatoes and herbs. Season to taste. Cook it over medium heat for 5 minutes, while stirring occasionally. Add the tomatoes and herbs, mix it well and cook it for another minute. Remove from the heat and mix in the breadcrumbs.
4.
Place the filling in the mould and crumble the feta cheese on top. Bake in the oven for 15 minutes.
5.