Rainbow quiche (with Pate Brisee recipe)

Quiche is always a good idea! Especially if you want to serve a light dish that everyone can enjoy. After fasts, we are huge quiche lovers!

Pâte brisée:

• 2 cups flour

• 1 tsp salt

• 2 sticks very cold butter (or margarine), cubed

• up to 80 ml of ice water (about 1/4 cup)

DIRECTIONS:

In the bowl of a food processor, combine flour, salt and cubed butter. Process until combined and crumbly. While motor is running, add water 1 tbsp at a time until rough dough forms. Transfer to a work surface. Split into two parts and wrap each one in plastic. Refrigerate for at least 1h before using.

You can skip that part and use ready made pie shells!

Quiche:

• 3 tbsp oil

• 1 pepper (could be half of 2 diff colors)

• 1 zucchini

• 1 onion

• 4 cups mushroom

• 8 eggs

• 1 cup heavy cream

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp garlic powder

DIRECTIONS:

1. Start by preheating your oven to 350F. Chop all your veggies into small cubes.

2. Heat a pan to medium high. Add oil. Sauté onion until translucent. Add pepper and zucchini. Saute until soft.

3. Add mushroom and let everything slightly brown. Set aside to cool.

4. Once cool, add eggs, cream and spices to the veggie mixture and mix.

5. Prepare two 9” round pan. Roll out the chilled dough in the dish using your palm and push it to come up the sides. Poke holes with a fork. Bake for 7 minutes.

6. Remove pie shell from oven and add veggie mixture. Bake for 40-45 minutes.

For full video, click here.

Enjoy,

Guila