The quiche of vegetables is the ideal dish to prepare for a picnic or a lunch with friends.
This version besides being simple and fast, it’s also very tasty thanks to the puff pastry, a bechamel sauce enriched with eggs and cheese and the crispy vegetables.
Its decoration of concentric circles makes this pie very unique and amazingly beautiful! photos coco zordan
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Spiral Quiche with Zucchini Carrots and White Sauce
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Ingredients
- For an 8 1/2 inch pan
Puff pastry 1 roll (about 230 grams)
350 g Zucchini
350 g Carrots
40 gr. XV olive oil
sea salt and pepper to taste
opt. 4 oz. italian cooked ham in slices
- For the Bechamel Sauce (go to recipe)
Milk 300 ml
25g Flour
25g Butter
Nutmeg to taste
40 gr Parmesan cheese grated
3 large Eggs
sea salt to taste
Directions
For making the sauce go to the recipe.
When sauce is ready let it cool at room temperature, in the meantime beat eggs and grate Parmesan cheese. Add egg and cheese mixture to the sauce and mix well.
butter the inside of a circular pan (8 or 9″ diameter x 2″ high) and cover with parchment paper, roll out the puff pastry with a rolling pin, transfer to the pan, and cut the edges in excess.
Vegetables: Wash the zucchini, peel the carrots and cut them, with the help of a mandolin, in thin slices lengthwise. Spread the base of the cake with the batter of sauce,eggs and cheese.
Decoration: arrange ribbons vertically, until you get to the center, making many concentric circles by alternating the vegetables. Brush the cake with the olive oil and sprinkle with some salt. Put everything in the oven for about 50/60 minutes at 350 degrees until golden brown. Note: use the thinnest size on your mandolin, the first time I made this quiche I used a thicker size and the vegetables didn’t cook well.
You can prepare the cake the day before, store it in the fridge covered by a plastic wrapping and serve cold or slightly warm the next day
