Vegetable spiral quiche
This is such a pretty quiche that it would be great for dinner parties.
I like things to be easy. So even though lots of times I make my quiche dough from scratch (see the recipe for the kale and ricotta quiche) I do also like the ready made dough’s you can find in the supermarket. It’s best to use the special quiche dough (savory cake dough) as these have the best texture and flakiness you want.
This veggie spiral quiche is more work than a normal one because of the strips you have to cut evenly and the placement of them but it does make a very pretty picture. You could definitely wow your guests. It’s a vegetarian version but you could add some sliced ham or bacon to make a meat version if you can’t do without 😉 And if you want to eat it as a meal I would suggest you add some nuts (f.e. cashews) for some more nutritional value.
- quiche dough; ready made or homemade
- camembert or brie (if you like a bit more flavour you could also use gorgonzola)
- a few nice even carrots
- 2 zucchinis (not to big)
- fresh rosemary
- 2 cloves of garlic
- salt and pepper
- olive oil
- preheat the oven to 180 degrees (or whatever the package of your store bought dough says) and line a round baking tin (I made just a small quiche) with baking paper.
- boil some water with a pinch of salt in a big pan
- wash the veggies and herb(s) and slice them with a fine peeler or mandoline into thin strips. do the same with the cheese. peel and slice the garlic into thin slices
- take the leaves of the rosemary from the stems and set aside
- boil (or steam) the vegetable strips for a minute and take out and drain well
- place the quiche dough into the baking tin
- start assembling the quiche by starting with a strip of zucchini rolled up in the center of the quiche tin. hold it while you wrap a slice of carrot around it.
- place a piece of cheese against the veggies and keep wrapping carrot and zucchini around each other with an occasional piece of cheese against it until the tin is full.
- now push the garlic between the veggies and try to divide evenly.
- push in some rosemary and add some freshly ground salt and pepper to the quiche
- drizzle a bit of olive oil on the top and place in the middle of the oven for app 30 minutes or until ready. keep an eye on it and cover with aluminium foil if you think the base isn’t ready yet but the top is browning to quickly.