Ingredients for Yummy Autumn Veggie Quiche
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How to Make Yummy Autumn Veggie Quiche
- Preheat oven to 200°C (400°F).
- **Make the crust:** In a large bowl, combine 250g all-purpose flour, 125g cold unsalted butter (cut into cubes), 60ml ice water, 5g salt, and 1 large egg. Mix until a dough forms.
- Knead the dough lightly until smooth. Wrap in plastic wrap and chill for 10 minutes.
- **Prepare the vegetables:** While the dough chills, heat 1 tablespoon olive oil in a large pan over medium heat. Sauté 200g mixed autumn vegetables (e.g., butternut squash, pumpkin, Brussels sprouts, etc.) for 7-10 minutes, or until tender-crisp.
- **Make the custard:** In a separate bowl, whisk together 250ml heavy cream, 3 large eggs, 1 teaspoon paprika, salt and pepper to taste, and 100g grated cheddar cheese (or your preferred cheese).
- Line a 26cm springform pan with parchment paper.
- Roll out 2/3 of the dough into a 26cm circle and place it in the prepared pan. Trim and crimp the edges.
- Prick the bottom of the crust with a fork and pre-bake for 12 minutes.
- Remove from oven and let cool slightly.
- Grease the sides of the pan and reassemble the sides.
- Roll the remaining dough into a long rope and place it around the edge of the crust, pinching to seal.
- Spread the sautéed vegetables evenly over the crust.
- Pour the custard mixture over the vegetables.
- Bake for 25-30 minutes, or until the crust is golden brown and the filling is set. Let cool slightly before serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
11g
Fat
89g
Carbs
10g
