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🍽️ Vegetable Quiche with Fresh Orange Salsa

580 kcal · 30 min · 4 servings

Vegetable Quiche with Fresh Orange Salsa Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 220 degrees Celsius using top and bottom heat.
  2. 2. Cut the cold butter into small cubes.
  3. 3. Place the butter cubes, flour, one egg, salt, and water into a bowl.
  4. 4. Knead the ingredients together by hand until you have a smooth dough.
  5. 5. Dust a work surface with flour and roll out the dough to a thickness of about 2 millimeters.
  6. 6. Place the dough into a greased quiche dish.
  7. 7. Press the dough firmly against the bottom and sides of the dish.
  8. 8. Trim the excess edges straight with a knife.
  9. 9. Pierce the bottom of the dough several times with a fork.
  10. 10. Place the quiche dish in the refrigerator for about one hour.
  11. 11. Bring about two liters of salted water to a boil in a pot.
  12. 12. Wash the pumpkin, cut it in half, and remove the seeds.
  13. 13. Cut the pumpkin into thin wedges.
  14. 14. Wash the leek and cut it into two-centimeter-thick rings.
  15. 15. Add the leek rings to the boiling salted water for about two minutes.
  16. 16. Drain the leek and let it dry well.
  17. 17. Clean the mushrooms with a kitchen towel if necessary.
  18. 18. Slice the mushrooms.
  19. 19. Heat one tablespoon of oil in a pan over high heat.
  20. 20. Sauté the mushroom slices for three to four minutes.
  21. 21. Season the mushrooms with vinegar, honey, salt, and pepper.
  22. 22. Whisk together the sour cream, cream cheese, and three eggs in a bowl.
  23. 23. Season the egg mixture with salt and pepper.
  24. 24. Sprinkle one-third of the Emmental cheese over the quiche base.
  25. 25. Layer half of the prepared vegetables on top of the cheese.
  26. 26. Season the vegetables with salt and pepper.
  27. 27. Sprinkle two tablespoons of Emmental cheese over it.
  28. 28. Add the remaining vegetables on top.
  29. 29. Season the vegetables again with salt and pepper.
  30. 30. Sprinkle the remaining cheese on top.
  31. 31. Pour the egg cream mixture over everything.
  32. 32. Bake the quiche in the oven for about 45 minutes until golden brown.
  33. 33. Wash one orange under hot water.
  34. 34. Finely grate about one teaspoon of the orange zest.
  35. 35. Peel both oranges with a sharp knife all around.
  36. 36. Ensure you remove all the white pith.
  37. 37. Cut out the fruit segments from the membranes using V-shaped cuts.
  38. 38. Chop the segments into small pieces.
  39. 39. Wash the basil and shake it dry.
  40. 40. Pluck the leaves from the stems.
  41. 41. Cut the basil leaves into thin strips.
  42. 42. Halve the tomatoes.
  43. 43. Remove the seeds from the tomatoes.
  44. 44. Finely dice the tomatoes.
  45. 45. Wash the spring onions and shake them dry.
  46. 46. Cut off the root ends of the spring onions.
  47. 47. Slice the spring onions into thin strips.
  48. 48. Place all the salsa ingredients into a bowl.
  49. 49. Season the salsa with salt and pepper.
  50. 50. Serve the quiche hot or cold with the orange salsa.
  51. 51. Enjoy your meal!

Nutrition per serving