Bell pepper and leek quiche

I think the bell pepper and leek quiche I'm going to present here is my favorite vegetarian quiche. Nothing less.

I've always liked quiches, and quiche lorraine was a classic at home. It's healthier than pizza and not too complicated to make. If you add a green salad, it makes a complete and varied meal.

Since I only cook vegetarian dishes at home, I had to look for another way to satisfy my quiche cravings. I could have simply made a vegetarian quiche lorraine without lardons. Replacing them with smoked tofu, for example. But that would have been too easy and I'd have missed out on this wonderful Moivrons et poireaux quiche.

It was probably with a basket of vegetables that I ended up with leeks to cook. It's not a regular item on my menu, but I hate food waste even more. So I set out to find a recipe that would feature them.

So I came across a recipe for bell pepper and leek quiche, which I used as the basis for this recipe. It has become a staple dish in my kitchen.

The recipe is very simple to make. All you need is a shortcrust pastry (ideally homemade), eggs, leeks and peppers. I also add a little cheese, because cheese is life.

It's almost impossible to miss. Unless, like me, you make homemade shortcrust pastry. It shrinks a little too much when you bake it. And half your mixture runs over the dough and ends up at the bottom of the oven... (which is no fun to clean up).

A word of advice if this happens to you: put a baking tray under the tart tin. If the filling overflows during baking, at least it'll go on the baking sheet, which is much easier to clean.

Otherwise, to avoid this inconvenience, make a dough with fairly high edges. And to find out more about why your p6ate shrinks, here's a little reading.

Get cooking!

Bell pepper and leek quiche

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• Author: Thomas

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Description

My favorite quiche! A vegetarian recipe that has replaced the classic quiche lorraine in my heart, the bell pepper and leek quiche.

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Ingredients

Units MUS Scale 1x2x3x

• 1 shortcrust pastry
• 3 medium-sized red peppers
• 2 leek whites
• 3 eggs
• 75 g grated cheese
• 15 cL of milk
• 15 cL liquid cream
• Salt
• Pepper

 

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Instructions

1. Preheat oven to 350°F (180°C).
2. Cook the leeks in boiling salted water for 10 minutes.
3. Meanwhile, roll out the dough in a baking tin, prick it with a fork and add the baking balls.
4. Place in the oven for 15 minutes and leave to cool.
5. Remove seeds from peppers and cut into strips.
6. Drain and slice the leeks.
7. Sprinkle half the cheese over the pastry base after removing the beads and paper.
8. Add leeks and peppers
9. Beat eggs with milk and cream, remaining cheese, salt and pepper.
10. Pour over vegetables.
11. Bake for 30 minutes.
12. Taste for yourself.