For the filling:
- 100 g shredded mozzarella cheese
- 100 g chopped or finely shredded ham
- 1 carrot, chopped or shredded
- 1 cup chopped broccoli
For the dough:
- 2 cups sifted all-purpose flour
- 1 level teaspoon salt
- 1 egg
- ½ cup butter, at room temperature
- 6 to 8 tablespoons ice-cold water
For the cream mixture:
- 3 eggs, beaten
- 2 cups heavy whipping cream
Instructions:
- First, chop the vegetables, ham, and mozzarella. Season with a little salt, olive oil, and black pepper. Mix everything together and set aside.
- To make the dough, place all the dough ingredients in a bowl. Using your fingertips, gently press and combine the ingredients until a smooth dough forms. Set aside. Do not knead the dough as you would bread dough.
- Using your fingertips, press the dough into a round tart pan with a removable bottom. Begin in the center and work your way outward. Press some of the dough slightly up the sides of the pan to create a small crust around the edge.
- Prick the dough in several places with a fork to prevent air bubbles from forming while it bakes.
- Prebake the crust at 385°F for 10 minutes.
- While the crust is in the oven, beat the eggs, then whisk in the heavy whipping cream until well combined.
- After 10 minutes, remove the crust from the oven. Spread the filling evenly over the crust, then slowly and carefully pour the egg-and-cream mixture over the vegetables. Be careful not to let the mixture rise above the edge of the crust.
- Return the quiche to the oven and bake for approximately 40 to 50 minutes, depending on your oven, or until the center is set and the top is lightly golden.
- Remove the vegetable quiche from the oven and place the pan on a wire cooling rack. Allow it to cool for 15 to 20 minutes.
- Remove the quiche from the pan and cut it into 8 wedges, as you would slice a pizza.
Enjoy it!
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