Veggie Pinwheel Quiche with Flaky Crust

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Wow! Let’s talk about the mesmerizing beauty of this quiche! It looks intricate but guess what? Making this veggie pinwheel quiche is a breeze. Just slice those veggies into long, thin rolls, arrange them over a creamy quiche base, and voilà! Delicious and as gorgeous as it gets.

I found this to be not only a visually stunning quiche but also a wonderful delicious recipe for vegetarians or just for a lighter meal option. Don’t be fooled; it’s easier than it looks! With a good peeler or a mandoline slicer, you can slice heaps of thin veggie ribbons in a jiffy. Let’s get “rolling” on this recipe! 😀

Veggie Pinwheel Quiche with Flaky Crust

  • Servings: 16
  • Difficulty: Normal
  • Rating: ★★★★
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Try this Veggie Pinwheel Quiche at home, your excuse to eat some more veggies! ;D

Ingredients

  • Shortcrust Pastry – 1 Roll (Approx. 200g)
  • Carrots – 2
  • Eggplant – 1
  • Zucchini – 1
  • Mozzarella – 1 Packet (250g)
  • Whole Grain Mustard – To Taste
  • Heavy Cream – 1 Packet (200ml)
  • Eggs – 4
  • Pepper – A Pinch
  • Salt – A Pinch

Directions

  1. Begin by washing the carrots, eggplant, and zucchini. Peel the carrots, then cut all the veggies into long, thin strips. Using a mandoline or vegetable peeler works best. If the slices are too thick, rolling will be challenging.
  2. Preheat the oven to 180ºC or as suggested on the shortcrust pastry package.
  3. Unroll the pastry into a pie dish, spread 1-2 tablespoons of whole grain mustard over it, or use regular yellow mustard or skip this step if preferred.
  4. Slice the fresh mozzarella into strips and layer it at the bottom of the dish.
  5. Begin rolling the veggie strips and arranging them in the dish. Some may not hold their shape well, but once the dish is filled, it’ll be easier to continue adding more rolls. Season with a pinch of salt and pepper.
  6. In a separate bowl, whisk the eggs and heavy cream until creamy. Season with salt and pepper.
  7. Pour the creamy mixture over the veggies, then bake for 40-50 minutes until the pastry turns golden brown and the veggies are tender.
  8. Remove, allow it to cool a bit, and it’s ready to serve. Bon appétit!
Notes: Experiment with other cheese varieties or add chopped herbs like basil or thyme for an extra flavor boost.

This recipe for Veggie Pinwheel Quiche with Flaky Crust was originally created on BakeAfter.com. Esta receita de https://www.iguaria.com/prato-principal/vegetal/quiche-de-rolinhos-de-vegetais/ foi publicada em português no Iguaria.com.

Nutrition

Per Serving: 2007 calories; 153 g fat; 121 g carbohydrates; 41 g protein.

Did you try this recipe?

Let me know how it turned out for you! Leave a comment below ;D

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