Ingredients

For a 24–26 cm springform tin:

Dough:

• Shortcrust or puff pastry dough (approx. 300 g)

Filling:

• 750 g assorted vegetables (e.g. broccoli, mushrooms, bell peppers, courgettes, tomatoes)
• 2 spring onions

Liquid filling:

• 4 eggs
• 150 g Filona cream cheese, plain
• 150 g Filona cream cheese, herbed
• 2 Züger mozzarella balls
• 2 pinches of salt
• 2 pinches of pepper
• 2 pinches of sweet paprika
• 2 tbsp sparkling water

How it’s done

Are you making the dough yourself? Then you can prepare it now.

Pre-heat the oven to 160°C (fan) or 180°C (conventional). Grease the tin and place the dough inside it. Prick the bottom with a fork. Place the tin in the refrigerator to cool before using. Wash the vegetables and dice them into approx. 1 cm cubes. Halve the cherry tomatoes and slice the spring onions into thin rounds. For the liquid filling: stir together all of the ingredients and season to taste. Spread the vegetables over the dough. Pull apart one ball of mozzarella with your hands and spread it between the vegetables. Pull apart the rest of the mozzarella and spread it on top of the quiche. Bake the quiche on the middle rack for about 45 minutes or until golden brown.

Enjoy your vegetable quiche at room temperature or chilled.