Cheese and veggie quiche

Anna

thegdenoughbkr

Cheese and Veggie Quiche

Serves

6

Cook

35 mins

Prep

15 mins

Difficulty

easy

Whether you buy the pie crust or you make it yourself, here are 3 reasons why you have to make this cheese and veggie quiche for dinner: 1. It takes no time to prepare 2. It’s super versatile, you can literally use any veggies you have at home right now 3. The leftovers are a wonderful breakfast or lunch tomorrow

dinnerindian

Ingredients

7.5ml granulated sugar

120ml icecold water

3 zucchini squash

15ml water room temperature for wash

1/4 teaspoon sea salt

113g unsalted softened butter

150g allpurpose flour

2 bell peppers

1 leek

250g cream cheese

Instructions

Step 1

Combine flour, salt, and sliced butter in a bowl with your hands. alternatively, place the ingredients in a food processor and pulse 15 times. the result is a coarse meal with butter pieces.

Step 2

Add water, 2 tablespoons at a time. knead or pulse in the food processor until the mixture clumps together.

Step 3

Knead and form into a flat disk. wrap and let sit in the fridge for at least 1 hour and up to 2 days. remove from the fridge 10-15 minutes before using to make it easier to roll. line a 9-in cake pan in parchment paper. roll the dough into a 9-in disk and place it on the pan.

Step 4

Slice veggies and sauté in olive oil in a frying pan.

Step 5

Preheat the oven to 350f (180c).

Step 6

Spread cheese evenly on the crust and place veggies on it.

Step 7

Bake for 30-35 minutes until the crust is golden brown and enjoy.