1 basic dough recipe*
2 small zucchinis, cut into thin strips
3 cooked artichoke bottoms (store-bought), cut into strips
6 fresh asparagus spears, steamed until tender, cut into pieces
3 tablespoons of olive oil
3 eggs
1 cup of milk
1/2 cup of heavy cream
Salt and nutmeg to taste
*Basic dough
2 cups of all-purpose flour
1 pinch of salt
125 grams of cold butter, cut into small pieces
1 basic dough recipe*
2 small zucchinis, cut into thin strips
3 cooked artichoke bottoms (store-bought), cut into strips
6 fresh asparagus spears, steamed until tender, cut into pieces
3 tablespoons of olive oil
3 eggs
1 cup of milk
1/2 cup of heavy cream
Salt and nutmeg to taste
*Basic dough
2 cups of all-purpose flour
1 pinch of salt
125 grams of cold butter, cut into small pieces
Prepare the basic dough and line two 17cm quiche dishes with it
Fork the dough and bake in a moderate oven (180°C) for 20 minutes or until firm, without browning
In a pan, sauté the vegetables in olive oil for a few seconds. Reserve
Gently beat the eggs and add milk and heavy cream
Season with salt and nutmeg
Pour over the pre-baked dough and add the vegetables in a decorative pattern
Bake in the oven for 20 to 30 minutes or until golden brown and the filling is set
Unmold and serve hot
*Basic dough
Mix flour, salt, and cold butter with your fingertips until it forms a crumb
Add 1/2 cup of cold water gradually until the dough comes together
Let it rest in the refrigerator, covered with plastic wrap, for 15 minutes
Open the dough and line a quiche dish with it
After baking and filling, the quiches can be wrapped in film and frozen in the same dish (if you have a freezer)
When serving, bake in a moderate oven (180°C) for 10 to 15 minutes
To check if the quiche is baked, open the oven door and carefully rock the dish
If the filling is slightly moist in the center but firmer on the sides, it's ready.
