Quick vegetable quiche

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  • Courgette to pieces: 2
  • Cabbage heart, cut into julienne thin: 1/2
  • Eggplant to pieces: 1
  • Garlic-French slices: 1
  • Soya cream: 200 ml
  • Pulp, tomato: 2 tablespoons
  • Paprika: 1 tablespoon
  • Garlic powder: 1 teaspoon
  • Puff pastry or broken ready to roll: 1 package


Sauté all the vegetables in a little olive oil in a large pot, until they are tender. Stir often, not to grab. In the heat to low, stir in the cream, the pulp, tomato, paprika and garlic powder. Wrap. Let start to bubble and turn off immediately. If possible, leave to cool. Cover a tarteira with the dough and put the filling on top, spreading as well.

You can take advantage of the sheet of parchment paper that comes with the mass, so that it is easier to remove the quiche. Bake in a preheated oven at 200 c for 20 minutes or until the pastry is golden.

When you are ready, let it cool on a grid of pastry. Coma-the cold, warm or hot. Good appetite!

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