Leek, Celery and Red Pepper Quiche

April 12, 2014

273

A lighter quiche with lots of veggies. Perfect for an Easter brunch

Ingredients for the flan pastry - pâte à foncer - (makes about 2, 20cm tart shells)
250 gr flour
125 gr butter, at room temperature, slightly softened and cut into small pieces
1 egg, at room temperature
1 teaspoon sugar
1/2 teaspoon salt
40 ml cold water
Ingredients for the quiche filling
1 tablespoons olive oil
2 celery stalks, cut into small pieces
1 leek, thinly sliced, only the white and light green parts
1/2 red pepper, or 1 if it is small, cored, seeded and finely diced
2/3 cup almond milk
1 large egg
1 large egg yolk
50 gr cheese, grated

Preheat oven to 190C/370F. Lightly grease a 20 cm tart pan (fluted or straight). Put the flour on the work surface. Make it look like a mountain and then make a well in the centre. Put the butter, egg,...
See the full directions on my site

Nutritions

Calories
34562

Sodium
1258mg
52% DV

Fat
3590g
5523% DV

Protein
75g
151% DV

Carbs
77g
26% DV

Fiber
57g
230% DV