Vegetarian
Summer Vegetables Quiche
Summer Vegetables Quiche
Whip up a delicious summer vegetables quiche with ease using the Cuisinart Expert Prep Pro Food Processor. Packed with vibrant seasonal veggies and a perfectly flaky crust, this recipe is your go-to for effortless entertaining or a quick weeknight meal. From slicing to mixing, the Expert Prep Pro handles it all, letting you focus on the flavour while it takes care of the prep. Fresh, colourful, and absolutely satisfying—this quiche will be the star of your summer table.
.jpg?sw=750&sh=750&sm=fit "Summer Vegetables Quiche-1")
.jpg?sw=80&sh=80&sm=fit "Summer Vegetables Quiche-1")
Ingredients
- 200g plain flour
- 100g cold butter, cubed
- 2-4 tablespoons cold water
- 1/2 teaspoon salt
- 1/2 cup cherry tomatoes (halved)
- 1 small zucchini (thinly sliced)
- 1/2 red capsicum (chopped)
- 1/2 cup baby spinach
- 1 small red onion (thinly sliced)
- 4 large eggs
- 1 cup milk
- 1/2 cup shredded cheese
- Salt and pepper to taste
Preparation
- In your Cuisinart Expert Prep Pro Food Processor, add the flour and salt. Pulse a few times to combine. Add the cold butter cubes and pulse until the mixture resembles coarse sand. Add ice water one tablespoon at a time, pulsing until the dough starts to come together.
- Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
- Roll out the chilled dough and press it into a quiche or tart pan. Poke the bottom with a fork, line with baking paper, and add pie weights. Blind bake at 180°C for 10 minutes, then remove weights and bake for another 5 minutes. Set aside.
- Use your Cuisinart food processor to slice zucchini, capsicum, and onion thinly.
- In a bowl, whisk together the eggs, milk, salt, and pepper. Stir in half the shredded cheese.
- Place the spinach, zucchini, capsicum, onion, and cherry tomatoes over the baked crust.
- Pour the egg mixture over the vegetables and sprinkle the remaining cheese on top.
- Bake at 180°C for 30–35 minutes, until the quiche is set and golden brown.
