As a vegetarian I find it hard to find a great quiche out there that doesn't include meat. The only great one I had outside of France, that was made without meat, was in Berlin. It was a dream come true. In fact, it was so good
that my boyfriend, and I still talk about it 2 years later. But since Berlin is a long way from here, I had to come up with my own version. It wasn't easy. I didn't want it to be too eggy or too bland. I wanted it to taste just like the other one I had. So after a few attempts I finally nailed it. The quiche turned out great. The kind of cheese one uses plays a major role.
You can't use just any kind. The french chef who taught me at culinary school, and who was not easy to please, would have been delighted with the outcome. I also made sure the crust turned out perfectly flaky. I used pea flour instead of plain white flour for nutritional value. This also makes it gluten free. If you'd like to give it a try, here is the recipe:
For the dough:
1 ¾ cups pea flour *
¾ cup butter
For the filling:
1 cup leak, chopped
1 cup onions, chopped
4 eggs, beaten
1 ½ cups milk
2 cups grated cheese
1 cup zucchini, big dice
2 Tbsp rosemary, finely chopped
Salt & pepper to taste
¾ cup carrots, sliced thinly
2 cherry tomatoes, sliced
Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit). If you are NOT using a convection oven set the temperature to 180 degrees Celsius (355 degrees Fahrenheit). Cut the cold butter into cubes, and place them in a bowl. Add the pea flour and salt. Knead with your hands until a smooth dough has developed.
Very important: Never consume raw pea flour. It is poisonous in its uncooked stage. Then roll the dough out. It should be thin, and big enough to cover your quiche pan (pie pan works as well). Place the flattened dough into the quiche pan. If the dough cracks, just use some dough scraps to fix this. Now, take a fork, and poke holes into the dough.
Refrigerate for 25 minutes. Chop all your veggies, then set them aside. Add the eggs, and the milk to a bowl and mix well ( 2 minutes). Afterwards add the cheese, salt and pepper. Take your filled quiche pan out of the fridge, and add all the chopped veggies to it except for the tomatoes. Then pour the mixture you just prepared on top.
Make sure the cheese is evenly distributed. Place the tomato slices on top and place the whole thing into the preheated oven for about 30-40 minutes. It should have a golden brown color on top. Tip: I use a strong cheese like gruyere, and I mix it with a milder one like Edam cheese (equal parts).
* Again: Never consume raw pea flour, it is poisonous when uncooked.