Vegetable quiche with sugar peas and cherry tomatoes

Ingredients

Directions

1. 1

   Cut butter not too hard into pieces and knead together with the flour, 1 egg and 1/2 teaspoon salt to a smooth shortcrust pastry. Wrap in foil and put in a cool place for about 30 minutes. In the meantime clean, wash and drain the tomatoes. Depending on the size, halve the tomatoes if necessary. Wash and clean the mangetouts.

2. 2

   Blanch in plenty of boiling salted water for about 4 minutes. Pour onto a sieve, rinse under cold water and drain. Mix the remaining eggs, milk, salt, pepper and nutmeg. Stir in herbs. Roll out the short pastry on a lightly floured surface to a circle (30-32 cm Ø) and line a lightly greased quiche mould (26 cm Ø) with it. Prick the pastry base several times with a fork. Spread sugar snap peas and cherry tomatoes on the base. Pour egg milk over them. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 50-60 minutes.

3. 3

   Roll out the short pastry on a lightly floured surface to a circle (30-32 cm Ø) and line a lightly greased quiche mould (26 cm Ø) with it. Prick the pastry base several times with a fork. Spread sugar snap peas and cherry tomatoes on the base. Pour egg milk over them. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 50-60 minutes. Cut into 12 pieces and serve warm

4. 4

   Dishes: Pillivuyt