Quiche with Summer Vegetables and Garden Herbs

For the quiche with summer vegetables, knead the ingredients for the short pastry into a smooth dough, press it flat and round, wrap in plastic wrap and let rest in the refrigerator for 1 hour.

Wash, clean and cut carrots, yellow beets, fennel and zucchini into strips, cut broccoli into florets. Steam vegetables with little water added or cook in steamer until al dente. Put the vegetables on paper towels. Preheat oven to 170° C convection oven.

Whisk the whipping cream with the eggs, season with salt, pepper, nutmeg and the crushed garlic clove.

Roll out the dough and place it in a springform pan, leaving a 2-3 cm border. Spread the vegetables in the form and sprinkle the herbs on top. Pour the Royale over the quiche with summer vegetables and bake in the preheated oven for about 30 minutes.

Preparation Tip:

Serve the quiche as an appetizer with a tomato yogurt or as a summery main course with a crisp green salad.

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