Quiche de verduras en cazuela al horno

Vegetable quiche in baked casserole

Issalty tart So typical of French cuisine, it is one of the recipes that we like the most because of how grateful it is and because it allows you to take advantage of the vegetables, vegetables or proteins that you have at home. Its filling, by containing egg, milk and cheese, makes it easy to curdle with almost any ingredient.

We suggest you doan ode to green includingPeppers,spinach Yzucchini so that it contrasts with the yellow of the filling. A mixture that combines the metallic taste of spinach, the freshness of zucchini, the sweetness of the onion and the acid touch of the pepper with the flavorumami of Parmesan cheese. Try to make your own combinations!!

Diners: 2-3

Ideal for cooking withTerracotta oven casserole

- 400 g frozen spinach
- 150 grated Parmesan style cheese
- puff pastry or shortcrust pastry
- half a liter of milk
- 2 eggs
- onion, zucchini, pepper to taste

– Step 1:

Extends thedough and place it inside aTerracotta casserole Bake carefully so it doesn't break. Place a baking sheet on top with some weight, another casserole, dried chickpeas ... to prevent the dough from rising and leave it in the oven until it hardens for about 10 minutes at 180º.80º.

– Step 2:

Time to prepare thefilling. Cut the bell pepper, zucchini and onion into small cubes and sauté until golden brown. Then pour the spinach without thawing into the pan and cook until they lose 2/3 of their volume. Don't go over frying them because they will lose all their nutrients! The trick is to make sure they don't lose their distinctive vibrant green color..

– Step 3:

Mix themilk with theeggs shakes and add thecheese grated or parmesan. Add the vegetables that we have fried and mix everything well. Pour this filling into the dough.

– Step 4:

Place thequiche in the oven for about 1520 minutes at 180º or until the edges of the dough and the surface are golden brown. An easy and fast dish that everyone will like. 


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