Vegetable Quiche with Puff Pastry

Ingredients

• 400 g whole wheat puff pastry (frozen) from the organic store
• 2 medium zucchini
• 100 g mushrooms
• 1 small stalk of leek (only the light part)
• 2 medium onions
• 1 tbsp butter
• 1 egg
• 4 sour cream
• 150 ml whipping cream
• 5 tbsp grated alpine cheese (e.g. Allgäuer Bergkäse, Greyerzer, Appenzeller… )
• Salt
• white pepper
• Nutmeg (freshly grated)
• 2 tbsp finely chopped basil
• 1 handful basil

Instructions

1. 1.

   Let the puff pastry thaw side by side.

2. 2.

   Wash zucchini and cut crosswise into thin slices. Clean mushrooms and slice thinly. Halve leek, wash and cut into thick strips. Peel onions, finely chop and sauté in hot butter until translucent. Set aside.

3. 3.

   Whisk egg, sour cream, whipping cream and cheese together. Season with salt, pepper, chopped basil and nutmeg. Preheat oven to 180°C (fan).

4. 4.

   Lay puff pastry sheets on top of each other and roll out on a floured surface, then place in a 26 cm diameter quiche or tart pan. Prick the bottom several times with a fork. Distribute zucchini, mushrooms, leek and onions over the pastry base and bake for about 15 minutes in the hot oven. Remove the pan and pour the cream‑cheese mixture evenly over the vegetables. Sprinkle basil leaves on top. Return the vegetable quiche to the oven and bake until done, approximately 20 more minutes.