It’s spring! Finally! And in spring, what would be better than a quiche made out of cauliflower and other spring vegetables? Well, you got it: Nothing. So here’s my lovely spring quiche…
Hetty’s Spring Quiche adapted from
makes enough for four:
½ fresh cauliflower
4 medium-sized carrots
200 ml vegetable stock
150 g spelt flour
Salt and pepper
½ teaspoon baking powder
2 tablespoons oil + a little extra
100 ml milk
Wash and clean all your vegetables. Cut the cauliflower into little pieces and the leek into rings. Peel the carrots and cut it into little cubes.
Boil up the vegetable stock in a pot, add the carrots and let cook 2 minutes on medium heat. Add cauliflower and leek and let cook another 3 minutes.
Pour the vegetables into a sieve and collect the stock. Let it cool down for a while. In the meantime, mix the flour, baking powder and ½ teaspoon salt. Add 70 ml cold water and the oil. Use the dough hook of your mixer to get some dough. If it’s too firm, add some extra water.
Put some flour on your kitchen table and roll out half of the dough. You need a circle of a diameter of 28 cm. Oil a tarte pan or a springform pan and put the dough into it. Pick with a fork several times.
Use the rest of the dough to form two rolls of about 37 cm each. Press these to the sides of the form and the dough at the bottom.
Mix eggs, milk and about 125 ml of the vegetable stock. Add salt and pepper. If you want to add extra spices, feel free to do so. Put the vegetables on the dough and scatter them well. Now pour the milk-egg-mixture over the veggies.
Put the tarte into the oven and let bake for approximately 40 minutes on air circulation.
And then enjoy your tarte either warm or cold. Both are delicious and I can’t decide which version I like more!
PS: I modified the recipe by EatSmarter slightly, but you can basically use any spring vegetables you want for this quiche.