Vegetable quiche

If you’re looking for a light supper to serve on a warm summer evening, then this is the recipe for you. The fresh vegetables will bring some new flavors to the quiche and a light touch that will ensure your conscience is clear! A glass of Chablis will underscore the vigor of this dish.

List of ingredients

Serves four

For the pastry
100 g butter
250 g flour
1 egg
Pinch of salt

For the egg mixture
2 eggs
50 g cream
100 ml milk
2 tsp crème fraîche
100 g fresh parmesan

For the filling
½ zucchini
1 red bell pepper
200 g broccoli
100 g cherry tomatoes
1 red onion
1 carrot
100 g frozen peas

Difficulty :
  • 3 sur 4
  • 3 sur 4

Sommelier’s tip


The crunchy vegetables require a chilled white wine, and a Chablis would make a perfect pairing; its minerality, vigor, and sophistication perfectly echoing the dish. It would also beautifully balance out the creaminess of the quiche.


Combine the ingredients for the pastry in a bowl, bring together into a dough, and then set aside for 10-15 minutes.


Meanwhile, cut the broccoli into florets and wash and halve the tomatoes. Peel the carrots and the zucchini and cut into thin strips. Defrost the peas, peel the onion and slice finely.


Once the pastry is rested, roll into a circle and place in a buttered quiche tin. Pierce with a fork in a few places.


Beat the ingredients for the egg mixture.


Arrange the vegetables on the pastry and pour the egg mixture over the top.


Bake for 30 minutes at 180°C.

Vegetable quiche and Chablis

The author of this recipe


Find more recipes on Laura’s blog

Your comments