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GARDEN VEGETABLE QUICHE WITH MIXED GREEN SALAD

GARDEN VEGETABLE QUICHE WITH MIXED GREEN SALAD

Preparation time: Above 60 Minuti

Nutritional information: 360 kcal / per serving

Geographic Area: Canada

Enviromental Impact: Moderate (0.67kg CO2 eq)

Recipe in partnership with:

Quiche, generally considered a French specialty, is a popular staple dish in Canada, where it can be part of breakfast, lunch or brunch; it is also very versatile in terms of the ingredients that can be used. In this recipe, the dough base is prepared with whole wheat flour And stuffed with seasonal vegetables.

Ingredients for 4 portions

  • Whole wheat flour 90 g
  • 00 flour 90 g
  • Sea salt 2,5 g
  • Butter, unsalted, cold 100 g
  • Ice water 45 g
  • Olive oil 10 ml
  • Zucchini, sliced into crescents 50 g
  • Dried cherry tomatoes 15 g
  • Cherry tomatoes (cut in half) 75 g
  • Garlic cloves (minced) 2
  • Feta cheese (drained and crumbled) 45 g
  • Asparagus (blanched, cut diagonally ) 50 g
  • Clump of basil, in chiffonade 1
  • Leeks (only the white part, thinly sliced) 75 g
  • Large eggs 3
  • Milk 100 ml
  • Milk flakes 60 g
  • Extra virgin olive oil or sunflower oil, cold-pressed 15 ml
  • Fresh thyme sprig, chopped 1
  • Shallot, chopped 10 g
  • Red wine vinegar 15 ml
  • Leafy/salted vegetable mix 200 g

Preparation

1.

For the quiche:

To prepare the dough base, mix the flours and salt in a bowl. Add chopped or grated cold butter and mix until a grainy consistency is reached.
2.

Add water a little at a time to mix the ingredients into a dough. Do not work it more than necessary.
3.

Wrap the dough in plastic wrap. Place it back in the refrigerator for at least one hour.
4.

Roll out the dough base on a floured surface and line an 8-inch cake pan. Even out the edge by removing excess dough. Prick the bottom with a fork. Put it back in the refrigerator to chill for 30 minutes.
5.

Preheat the oven to 180°C (350°F). Place a sheet of baking paper over the dough by placing cake weights on it. Perform blind baking in the oven at half height for 15 minutes.
6.

Remove the cake weights and baking paper and continue baking for another 10 to 15 minutes or until the dough base is lightly browned. Set aside to cool.
7.

To prepare the filling, preheat the oven to 200° C.
8.

Heat oil over medium-high heat in a frying pan. Add the zucchini, leeks, and garlic and brown them. Add the blanched asparagus and basil and cook for 1-2 minutes. Remove vegetables from heat, set aside to cool. When they have cooled, spread them evenly in the previously baked pastry shell. Complete with feta and tomatoes.
9.

To make the Sauce Royale, beat the whole eggs, milk, and thyme in a bowl. Gently pour the sauce royale over the filling in the precooked pastry shell.
10.

Place the quiche on a baking sheet and bake it in the oven at half-height for 15 minutes, then reduce the heat to 165 degrees F and continue baking for another 15 minutes or until the filling has solidified (it will puff up).
11.

Let cool and serve the quiche accompanied by a mixed green salad.
12.

For the salad:

Arrange the salad mix in a large bowl.
13.

Place shallots, red wine vinegar, and olive oil in a jar and shake vigorously to blend.
14.

Spread the vinaigrette over the mixed salad and gently toss to dress.

Enviromental Impact

Moderate

Details

Per serving:

0.67kg CO2 equivalent

Carbon footprint



To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.

Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.