Instructions
- 1
Wash and clean the vegetables. Grate the zucchini (save a few slices for decorating), slice thinly the onion, and cut finely the pepper.
- 2
In a bowl, mix together the eggs, grated Parmigiano, chopped basil leaves, salt and pepper to your taste. Add the vegetables and mix well with a fork.
- 3
Line a 20-22 cm tart pan with puff pastry (sorry, paté brisèe), sprinkle the breadcrumbs on the bottom. Put the diced ham (or pancetta) and mozzarella (or Provola).
- 4
Pour the eggs and vegetables mixture on top.
- 5
Decorate with a few slices of zucchini and peppers.
- 6
Bake it in an oven preheated to 180°C for 25-30 minutes. Let it rest a few minutes before serving.
Notes
Author recommends using paté brisèe instead of puff pastry next time. The quiche was a big success, with only one piece left.
Vegetable Quiche
A savory vegetable quiche packed with grated zucchini, sliced red onion, and finely chopped bell pepper in a creamy egg custard mixed with fresh basil, ham, and melted mozzarella. Baked in a flaky puff pastry crust, it offers a perfect balance of fresh veggies and Italian-inspired cheeses for a comforting meal.
Prep: 20 min
Cook: 30 min
Total: 50 min
Main Dishes
View sourceIngredients10
3 serves
Metric- a sheet of puff pastry (paté brisèe)
- 1 small red bell pepper
- 2 zucchini
- 1 red onion
- 3 eggs
- 100 g mozzarella (provolone cheese)
- 6 basil leaves
- salt
- 12 g breadcrumbs
- 15 g grated Parmigiano Reggiano
Nutrition FactsPer serving (3 servings)
660cals
50g
Carbs
30% cals
43g
Fat
58% cals
23g
Protein
14% cals
Calories660.0 kcal (33%)
Carbohydrates50.0 g (18%)
Protein23.2 g (46%)
Total Fat42.8 g (55%)
Saturated Fat14.2 g (71%)
Unsaturated Fat28.6 g (191%)
Sugars8.8 g (18%)
Fiber4.0 g (14%)
Cholesterol206.0 mg (69%)
Sodium1068.0 mg (46%)