Quiche with Italian Marinated Pieces

5 servings Serving
1 H. Duration
Challenging Difficulty

Ingredients

1 pack of Garden Gourmet Sensational Filet Pieces Mediterranean Seasoning
1 small zucchini
1 small eggplant
1 red onion
100 g green asparagus tips
200 ml of vegetable milk
100 g cherry tomatoes
50 ml vegetable cooking cream or creme fraiche
80 g grated vegan cheese
2 tbsp cornflour
6 slices of savory pie dough
dried oregano
basil to garnish
oil for frying
salt and pepper
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Preparation

Let the slices of quiche dough thaw. Cut the courgette and aubergine into pieces and the onion into rings.

Fry the vegetables for a few minutes in a little oil until light brown, sprinkle with oregano and let them cool down. Blanch the asparagus (in boiling water for 1 minute) and rinse under cold water. Halve the tomatoes. Bake the marinated pieces according to the instructions on the packaging.

Preheat the oven to 180 ºC. Line the quiche tin with the dough. Mix the milk with the creme fraiche, cheese and cornstarch and season with salt and pepper.

Put the quiche tin on a baking tray and divide the fried vegetables, tomatoes and the pieces in the quiche. Pour the milk mixture on top and then spread the asparagus on top.

Bake the quiche for about 40 minutes. garnish with fresh basil and serve e.g. with an arugula salad with olive oil and balsamic vinegar.

Nutritional Information
Typical values
Per Serving
Energy
487.64 Kcal
Carbohydrates
55.41 g
Protein
12.93 g
Fats
23.73 g