- 2 cups all-purpose flour
- 1/2 teaspoon sugar
- teaspoon salt
- 140 gram cold butter + extra for coating the pie form
- 4 tablespoons ice water
- 1 eggplant
- 2 to 2,5 bell peppers, we’ve used half a red, half a yellow and 1,5 green bell peppers.
- half a large or 1 medium-sized sweet potato
- half a leek
- 3 tomatoes
- 3 garlic cloves
- 1 egg
- 200 ml cream
- 1 tablespoon dried oregano
- 2 tablespoons balsamic vinegar
- 100 gram grated Gouda cheese
- pepper and salt to taste
Kitchen equipment needed
- standmixer with flatbeater attachment or knead the dough by hand
- cling film
- silicone kitchen brush
- pie form
- blink baking beans
- parchment paper
- cutting board & chef’s knife
- an oven
- baking tray lined with parchment paper
- medium-sized baking dish
- small baking dish
- small bowl & whisk
Preparation — 1 hour
PRE-HEAT the oven to 220 degrees celsius or 430 degrees fahrenheit.
Start preparing the pie crust. COMBINE flour, salt and sugar. SLICE the butter into small cubes and add them little by little. The dough will look crumbled, that means you’re going in the right direction! ADD the ice water, little by little, until it forms a dough ball. WRAP the dough ball in cling film and place in the fridge for about an hour.
Meanwhile start chopping the veggies. CUT the bell peppers in half and REMOVE the seeds. PLACE them on the baking tray lined with parchment paper and drizzle with olive oil, pepper and salt. Set them in the oven for about 30 minutes, or until the skin will look a bit black.
Turn down the oven to about 180 degrees fahrenheit or 350 degrees fahrenheit. While the bell peppers are cooling off, finish off the pie crust. COAT the pie form with butter and dust a bit of flour on your work surface and rolling-pin. ROLL out the dough and transfer to the pie form. POKE small holes in the bottom using a fork. PLACE a sheet of parchment paper on the bottom of the pie crust and place the blind baking beans on top. This will maintain the pie crust’ shape during baking. BAKE the pie crust in about 20 to 25 minutes, or until golden brown.
PEEL the sweet potato and slice in cubes, finely slice the garlic cloves. RINSE the leek and eggplant and chop the leek into small rings and the eggplant in cubes. COMBINE the eggplant, leek, garlic and sweet potato in the medium-sized oven dish. DRIZZLE with olive oil, pepper and salt and also place in the oven for about 15 to 20 minutes. Exact time will depend on the size of your veggies and the type of oven, poke the sweet potato with a fork to check if it’s ready.
RINSE the tomatoes and remove the seeds. PLACE the tomatoes in the small oven dish and drizzle with balsamic vinegar, pepper and salt. PLACE in the oven for about 5 minutes.
When the bell peppers are a bit cooled off, you can easily peel them. SLICE the bell peppers without skin in long strips.
Baking the vegetarian quiche — 35 minutes
REMOVE the blind baking beans and parchment paper. COMBINE the egg with cream and dried oregano and season with pepper and salt.
DIVIDE the sweet potato, eggplant and leek mixture. DIVIDE the tomatoes and slices of peeled bell peppers. ADD the egg and cream mixture and finish it off with the grated cheese.
Now set the vegetarian quiche in the oven for about 30 minutes. Enjoy!