VEGETABLE QUICHE
Starter
Vegetable quiche is the perfect dish to start a lunch or dinner with friends
INGREDIENTS
Puff pastry
230 g (1 roll)
Courgette
350 g
Carrots
350 g
Salt
to taste
Extra virgin olive oil
40 ml
FOR THE BÉCHAMEL
Whole milk
300 ml
00 flour
25 g
25 g
Nutmeg
to taste
Salt
to taste
Vegetable quiche is the perfect dish to start a lunch or dinner with friends, or as a main dish to eat at work or for a picnic during a walk.
First we'll prepare the béchamel: place the milk in a small saucepan with a pinch of nutmeg and bring to the boil. Meanwhile, in another pan, melt the butter and add the sieved flour and salt.
Stir gently to thicken, then pour in the hot milk, stirring constantly until the béchamel is thickened. When the sauce is ready, allow to cool to room temperature and add the grated Parmigiano Reggiano. Now prepare the base of your quiche: use a rolling pin to roll out the puff pastry to the shape of your oven dish; place it in a greased 22-cm dish and trim the edges if necessary.
Now for the vegetables: wash the courgettes, peel the carrots and use a vegetable peeler to make thin slices lengthways, in the shape of ribbons. Pour the béchamel into the pastry case and carefully arrange the vegetables vertically until the whole quiche is covered in concentric rings. Brush the quiche with a little olive oil and a sprinkle of salt. Bake at 180°C for 50-60 minutes, and your quiche is ready.