This vegetable quiche pie with buffalo mozzarella is a versatile and mouth-watering dish, perfect for enjoying the last rays of summer sunshine, including at the table. It will win everyone over from the first bite thanks to its irresistible crunchiness and generous, tasty and mouthwatering filling.
Ideal as a starter, main course for an informal dinner or as a side dish alongside a barbecue, it is a fantastic recipe to bring out the flavours and aromas of the last of this season’s vegetables. It’s easy to prepare in just a few steps and is a last-minute solution to bring a tasty and wholesome dish to the table, without too much effort, even for those who are not too familiar with cooking.
Whether you decide to prepare it for an alfresco lunch, a dinner with friends or a Sunday brunch, vegetable quiche with buffalo mozzarella will always know how to make you love it. Let’s make it together!
End of season vegetable quiche: the very simple recipe, perfect as a starter or aperitif!
Difficulty: easy
Preparation: 15 minutes
Cooking time: 40 minutes
Serves: 4
INGREDIENTS
- 1 roll of round puff pastry
- 1 small aubergine
- 1 courgette
- 1/2 red pepper
- 1/2 yellow pepper
- 1 small leek
- 2 eggs
- fresh basil, chives and parsley to taste
- 125 g buffalo mozzarella
- 1 tbsp. grated Grana Padano cheese
- dried oregano as desired
- extra virgin olive oil, salt and black pepper as desired
METHOD
- Roll out the pastry and place the disc in a pie tin.
- Cut the aubergine into slices about half a centimetre thick, arrange them on the base of the pastry sheet.
- Also slice the courgette, the same thickness as the aubergine; arrange the slices on top of the aubergine and between the gaps.
- Cut the leek heart, arrange the slices next to the courgettes.
- Cut the peppers into slices and remove the seeds. Cut out circles with the help of a pastry cutter and arrange them with the other vegetables.
- Season with salt and drizzle the surface of the quiche with a little oil.
- Beat the eggs, set aside a spoonful (you will need it later to brush the pastry border).
- Finely cut the herbs, add it to the eggs and season with salt and pepper. Pour the mixture over the vegetables.
- Dice the buffalo mozzarella, previously drained of excess liquid.
- Arrange the mozzarella on top of the quiche. Finish with a sprinkling of Grana cheese and a pinch of oregano.
- Brush the crust of the quiche pastry with the beaten egg set aside for perfect browning.
- Bake in a preheated oven at 180°C for about 40 minutes. If the surface gets too brown, cover with aluminium foil.
- As soon as it is browned to perfection, the vegetable quiche with buffalo mozzarella is ready! All that’s left is to take it out of the oven and serve. It’s great served either hot or at room temperature.
