Vegetarian quiche with leek, zucchini and tomatoes
Belgian dietician Hilde De Schuyteneer shares her recipe for a vegetable-filled quiche with Columbus eggs.
No puff pastry at home? No problem! Use slices of bread, as Hilde suggests.
Ingredients
- 3 Columbus eggs
- 1 tablespoon olive oil
- 300 g leek whites
- 1 crushed garlic clove
- 2 teaspoons thyme
- 100 ml light cream
- 100 g ricotta cheese
- 2 tomatoes
- 1 courgette
- 1 ready-made puff pastry
- salt and pepper
Preparation
- Place your pastry in a tart tin. Prick the pastry with a fork.
- Squeeze the garlic. Cut the courgette into cubes. Cut the tomatoes into pieces
- Decorate the plates with a lettuce leaf and arrange.
- Heat the olive oil in a frying pan, add the leeks, courgette cubes and garlic and sprinkle with thyme. Leave to cook for 3 minutes.
- Spread the mixture over the puff pastry. Pour the egg mixture over the top. Place the tomatoes on top.
- Bake the quiche at 200°C for around 30 minutes.
- Serve with a fresh salad.
“I find that eggs are very valuable in a healthy lifestyle. I also encourage my patients to use them in the hot meal. Personally, I am more in favor of an egg as a meat substitute than veggie burgers. Veggie burgers and veggie meat substitutes generally have a very unfavorable composition (sugars, dyes, preservatives) and are often high in calories.”
Dietician Hilde De Schuyteneer
Tip from the dietician
You can replace the puff pastry with bread. This considerably reduces the amount of saturated fat in the quiche.
Use 8 to 10 slices of crustless bread to line your quiche tin. Use baking paper to remove the quiche easily from the tin afterwards.
