Will you be having dinner with family or friends where you all bring a dish and you have no idea what you are going to make? Look no further, because this spiral quiche is guaranteed to be a hit. The appearance alone of this vegetable quiche is appetising: the different vegetables provide a beautiful colour palette. Tip: see if you can find carrots in other colours, for example yellow and purple! Courgettes also come in yellow. This spiral quiche is not only wonderfully tasty, but also vegetarian and therefore suitable for almost everyone.
What you need:
Flan tin approx. 26 cm
20 minutes (and around 1 hour in the oven)
6 slices of frozen savory tart dough (thawed)
200 ml cream
100 grams of grated mature cheese
2 cloves of garlic
3 carrots (preferably in different colours)
2 tablespoons of olive oil
Preheat the oven to 180°C.
Cover the base of the flan tin with greaseproof paper and grease the sides with olive oil. Line the flan tin with the sheets of savoury shortcrust pastry. Press the edges together well.
Beat the eggs and mix with the cream, mature cheese and garlic to create a smooth batter. Season the batter to taste with salt and pepper; if you like, you can add other spices (nutmeg, chilli flakes and/or paprika powder). Put the batter to one side.
Use a potato peeler or cheese slicer to slice the courgettes, aubergines and carrots into long, thin strips. Start by rolling a vegetable strip into a spiral, then continue rolling the other strips around it. Place the spiral in the centre of the quiche and continue to add strips until the whole quiche is filled. If the strips don’t remain in place, brush them with some olive oil so that they remain in place.
Then pour the batter evenly over the vegetables and bake the spiral quiche for about 40 to 50 minutes until golden brown. Let it cool down before you serve this photogenic quiche. Then sit down and enjoy!