An unexpected but delicious hint of vanilla takes this summer-season vegetable quiche to a new level of indulgence. With a crumbly pastry crust and a moist filling of fresh vegetables and creamy cheese, this quiche is the perfect accompaniment for your next brunch, picnic or light evening meal.
- 1 ready-made shortcrust pastry
- 2 cups seasonal vegetables (e.g. zucchini, tomatoes, spinach)
- 1 medium onion, finely diced
- 2 garlic cloves, chopped
- 1 vanilla pod, pulp scraped out
- 4 large eggs
- 1 cup whole milk or cream
- 1 cup grated cheese (e.g. Gruyère or Cheddar)
- salt and pepper to taste
- 1 tablespoon olive oil
Preheat the oven to 450 degrees Fahrenheit and press the shortcrust pastry into a 9-inch quiche pan. Make sure the batter is evenly distributed. Set the mold aside.
In a large pan, heat the olive oil and add the onion and garlic. Cook them until they are soft and translucent. Add the seasonal vegetables and cook until just tender. Take it from the stove and let it cool off.
In a large bowl, whisk together the eggs, milk or cream, scraped vanilla bean pulp, salt, and pepper. Make sure the vanilla pulp is well incorporated into the egg mixture.
Spread the cooked vegetables evenly over the prepared dough in the quiche pan. Pour the egg mixture on top and sprinkle the grated cheese evenly on top.
Bake the quiche for 35-40 minutes, or until the eggs are set and the top is golden brown. Allow the quiche to cool for 10 minutes before serving.
This summer-season vanilla vegetable quiche is a delicious way to savor the flavors of summer, and an unexpected hint of vanilla adds an extra layer of depth and complexity to this traditional dish. Bon appetit!