English
Mediterranean quiche
with a variety of seasonal vegetables
An exquisite homemade wheat dough filled with onion, red pepper, zucchini, eggplant and celery. Cooked with fresh herbs from the farm.
-
Vegan
Preparation time:
45 min.
Difficulty level:
You can do it!
Allergens:
wheat, gluten, sesame
Utensils:
Cake mould
Ingredients
Whole wheat flour
Strong flour
Mix of seeds
Eggplant
Red pepper
Zucchini
Onion
Garlic
Mix of fresh herbs
Breadcrumbs
Baking powder
Lettuce mix
Tomato
Salad dressing
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:
2527
604
2
0
137
9
19
21
0
0
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Preheat the oven to 180 degrees.
2.
To prepare the dough: add both flours, baking powder and the seeds mix in a bowl and mix everything together. Add 100ml of sunflower or olive oil and 200ml of water in the middle of the bowl and start to mix the ingredients together without kneading. You want to avoid the dough becoming too elastic. Once everything is nicely integrated, cover the bowl and let the dough rest in the fridge for a few minutes.
3.
Wash all vegetables and herbs. Cut the onion, red pepper, eggplant and zucchini into small cubes. Sauté the vegetables separate from each other in olive oil and sauté the garlic and onion together. Optionally season the vegetables with salt and pepper.
4.
Mix the vegetables with the chopped herbs and breadcrumbs.
5.
To put the cake together: take the springform pan, place the dough in the middle and stretch it with your fingers. Press the dough until you reach the edges of the mold. The dough shouldn't be thicker than 0,5cm. Remove any leftover dough.
6.
Add the filling. Roll out the leftover dough and cut strips of dough to cover the surface of the cake.
7.