Veggie Pinwheel Quiche with Flaky Crust

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!