Very tasty, juicy, fragrant, and most importantly - healthy, quiche. This healthy vegetarian recipe is perfect for your summer picnic basket.
- wheat flour : 250 g
- egg : 5 piece
- butter : 125 g
- water : 3 Tbsp
- broccoli : 250 g
- sweet yellow pepper : 1.5 piece
- canned corn : 4 Tbsp
- champignons : 4 piece
- hard cheese : 150 g
- cream : 200 ml
- mozzarella : 80 g
- leek : 1 piece
- salt : 1 tsp
- black pepper : 1 pinch
Stages of cooking
Sift the flour. Add softened butter, chopped into pieces, and salt. Rub into crumbs. Add an egg and pour in water.
Knead the dough, roll it into a ball, wrap it in foil and put it in the cold.
Boil champignons in salted water, cut in half and then across into thin plates.
Divide broccoli into small inflorescences and blanch in boiling salted water for 3-4 minutes, fold in a sieve and immediately pour over cold water. Cut pepper into cubes.
Leek - white and light green part - cut finely.
Put all ingredients in a wide bowl.
Add grated cheese. Gently, not to crumple broccoli, mix, salt and pepper.
Lay out greased baking paper. Roll out the dough slightly, put it into shape and knead it with your hands all over the form, making a high side. Put in a preheated 200 * C oven for 10 minutes. Remove the base and allow to cool slightly. Then put the stuffing.
Beat eggs with whisk cream, salt and pepper. Pour the filling evenly.
Sprinkle with grated mozzarella or other soft cheese on top.
Bake for about 25-30 minutes.