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Vegetable quiche

Category Baked dishes

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  • 50 minutes
  1. 150 g leek
  2. 1 red bell pepper
  3. 1 small eggplant
  4. 250 g broccoli
  5. 3 tbs olive oil
  6. 250 ml cream
  7. 3 eggs
  8. salt, pepper
  9. 1 cake batter for savory cake (round, approx. 24 cm in diameter)

1. Clean the vegetables and cut into small cubes or small florets; mix with olive oil.

2. Whisk the cream and eggs and season with salt and pepper.

3. Heat the pot on highest highest level up to the roasting window, switch to a low level, and add the vegetables. Cook the vegetables until the turning point is reached.

4. Stir together well then flatten out again in an even layer, then turn off the heat.

5. Add the egg-cream mixture to the vegetables and lay the dough on top.

6. Place the Navigenio overhead and switch to the small level, then bake for about 20 minutes, until golden.

7. Loosen the edges of the quiche with a knife, loosen it from the bottom by shaking it back and forth and tip it out onto a large plate. Best served warm.

This recipe has been tested and approved by AMC.

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