4 - 6 Servings

00:00

Vegetable Quiche

Potato-vegetable quiche pie with a stylish presentation.

Nice to know:
Quiche is a savory pie that can hold many sorts of vegetables in a festive way. A nice vegetarian dish to combine vegetables and potatoes. The pie can be served both warm and cold and is a real eye catcher at your cocktail hour or as a main dish when you serve it like this: cut the quiche into slices or use multiple small baking trays for mini quiches!

A vegetarian delight!

Ingredients

3 cups Potato (tip: replace half with truffle potatoes for extra color)
1 Carrot
1 Zucchini
1 cup Red onion
4 tbsp. White Balsamic Vinegar
2 tbsp. Bonsecco Olive Oil
Mediterraneo Sea Salt Mix Grinder
1 Clove garlic, finely chopped
1 cup Ricotta
4 Eggs
\u00be cup Parmesan cheese
Baking paper
Mandolin (vegetable cutter)

Preparation

  1. Cut all the vegetables (with a mandolin) into thin slices. Marinate the slices with a mixture of Condimento Balsamico Bianco allo Scalogno, Bonsecco Olive Oil, garlic and a pinch of Sea Salt Mix Mediterraneo.
  2. Mix the ricotta with the eggs. Take a baking dish or spring form tin and line it with baking paper. Place the vegetable and potato slices alternately upright in the dish. Work from the outside in then divide the ricotta-egg mixture between the vegetable and potato slices. Sprinkle with Parmesan cheese. Bake for around 50 min. in a preheated oven at 200 °C.
  3. Tips:Serve with Carne al Tartufo.Bake the tart first, then it can rest on the counter while the pork is cooking in the oven. Serve everything warm. Use several smaller spring form tins /dishes for smaller vegetable tartlets.

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