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
Flour mix
Eggplant
Red pepper
Zucchini
Onion
Garlic
Mix of fresh herbs
Breadcrumbs
Mix of green leaves
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: place the flour 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 into strips. Finely chop the garlic and fresh herbs. Cut the 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. Season the vegetables to taste. Mix the vegetables with the herbs and breadcrumbs.
4.
To put the quiche together: place the dough in the middle of a cake mould (19cm diameter) and stretch it with your fingers. Press the dough until you reach the edges of the mould. The dough shouldn't be thicker than 1/2cm. Remove any leftover dough. Add the filling. Roll out the leftover dough and cut strips of dough to cover the surface of the quiche. Bake in the oven for 30 minutes.
5.