Vegetarian quiche with basil and saffron shortcrust pastry

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Carlos Laforet Coll
@carloslaforetcoll
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Are you looking for an innovative dish to offer for an aperitif with friends or a delicious dinner on a late summer evening? Here your Verdiana offers you a simple but effective recipe to bring to the table a single dish (it is a complete meal based on vegetables, mozzarella and naturally flavored shortcrust pastry) and certainly appreciated by those who love traditional summer flavors.



Don't store avocado like this: it's dangerous

You are looking for an innovative dish to offer during an aperitif with friends or a delicious dinner on a late summer evening? Here your Verdiana offers you a simple but effective recipe to bring to the table a single dish (it is a complete meal based on vegetables, mozzarella and naturally flavored shortcrust pastry) and certainly appreciated by those who love traditional summer flavors.



You will need:

For the pastry:

250 g of 00 flour
150 g of seed oil
2 large whole eggs
two pinches of salt
10 basil leaves
a sachet of saffron

For the stuffing:

200 g of mozzarella or soft cheese
two eggplants
two zucchini
a pepper
half onion
extra virgin olive oil
sale
pepper
cooking white wine

Wash the vegetables thoroughly and cut them into chunks not too small, then put extra virgin olive oil in a large and deep pan, turn on the heat and when the oil starts to fry pour in the onion cut into thin slices. As soon as it starts to turn golden, add the vegetables you have cut, simmer with a little white wine, add a pinch of salt and pour a cup of water. Then, cover the pan with the lid and cook for half an hour over high heat, but check from time to time if it is appropriate to add more wine. Meanwhile, wash the basil leaves and chop them by adding a drizzle of extra virgin olive oil. Once this is done, mix the flour with the seed oil, salt and eggs, add the chopped basil leaves and the saffron sachet. Knead until obtaining a soft and homogeneous ball, then wrap it in a cloth and let it rest for twenty minutes in the refrigerator.

When the vegetables are ready, take them out of the fridge the shortcrust pastry that you made and roll it out on baking paper until it reaches a thickness of 3-4 millimetersthe; at this point lift the parchment paper with the dough well rolled out e line a pan with it, taking care to leave it overhang a little at the sides; pour in the vegetables cooked, cover everything with slices of mozzarella (or soft cheese) and cover everything with the edges of the dough coming out of the edges.
Fate bake the quiche in the oven for about 40 minutes and serve lukewarm!
And as always ... enjoy your meal!



Verdiana Amorosi

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