Quiche with seasonal vegetables

Ingredients

4 Ready-to-fill wholemeal quiche

1 courgette

2 carrots, not too large

10 cl single cream

Mustard

1 egg

salt and pepper

Nutmeg

Preparation:

Wash and peel the vegetables.

Cut off the ends and cut lengthways with a mandolin (set at 2.3 mm).

Using a knife, cut into 2 equal halves lengthways. (Depending on the size of the carrots, they may be left whole).

Blanch the carrots in a pan of water for 5 minutes.

Brush the bases of the puff pastry quiches with the mustard.

Arrange the vegetable strips starting at the edge of the wholemeal quiche base. 

Alternate the vegetables, starting with a strip of courgette, then carrot.

Continue until the quiche base is completely filled.

Beat the cream and egg in a bowl and season to taste.

Using a tablespoon, pour over the entire quiche.

Bake in the oven for 20 minutes (6°C).

Our blogger's tip:

The skin of the vegetables should be towards the top of the quiche for a better visual effect.