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Grilled Vegetable Quiche

Grilled Vegetable Quiche
Yield: 1

Grilled Vegetable Quiche

Grilled Vegetable Quiche recipe

The Grilled Vegetable Quiche is a savory pie that is delicious both hot and cold. This is how you make it with peppers, courgettes, and aubergines.

Prep Time 30 minutes
Cook Time 40 minutes
Additional Time 10 minutes
Total Time 1 hour 20 minutes

Ingredients

  • 1 roll of Puff Pastry
  • 2 red peppers
  • 2 Long Eggplants
  • 2 Light Zucchini
  • 200 gr of Sliced Scamorza
  • 100 gr of Parmigiano Reggiano
  • to taste Salt

Instructions

    1. To make the Grilled Vegetable Quiche, begin by thoroughly washing and drying all of the vegetables. Remove the ends of the aubergines and courgettes and cut into half-centimeter thick slices. Remove the peppers' stalks, seeds, and internal white filaments, and cut the pulp into strips a couple of centimeters wide.
    2. Begin charring the vegetables on the grill. First, cook the peppers for about 5 minutes per side, followed by the aubergines and courgettes for a couple of minutes per side. Transfer all of the vegetables to a plate to cool.
    3. Meanwhile, unroll the puff pastry and cut it into a 24-26-cm-diameter round with the provided parchment paper. Prick the bottom with a fork and distribute the smoked cheese slices.
    4. When the vegetables are cool, begin distributing them in the pan, beginning at the edges and forming concentric circles, alternating them to achieve a pleasing chromatic contrast.
    5. Finish with a sprinkle of Parmesan cheese and bake for 40 minutes at 200 ° C. Allow your Grilled Vegetable Quiche to cool for about ten minutes before serving.
    6. Prepare the Grilled Vegetable Quiche a few hours ahead of time: it tastes best cold or at room temperature.
    7. To make the Grilled Vegetable Quiche, begin by thoroughly washing and drying all of the vegetables. Remove the ends of the aubergines and courgettes and cut into half-centimeter thick slices. Remove the peppers' stalks, seeds, and internal white filaments, and cut the pulp into strips a couple of centimeters wide.
    8. Begin charring the vegetables on the grill. First, cook the peppers for about 5 minutes per side, followed by the aubergines and courgettes for a couple of minutes per side. Transfer all of the vegetables to a plate to cool.
    9. Meanwhile, unroll the puff pastry and cut it into a 24-26-cm-diameter round with the provided parchment paper. Prick the bottom with a fork and distribute the smoked cheese slices.
    10. When the vegetables are cool, begin distributing them in the pan, beginning at the edges and forming concentric circles, alternating them to achieve a pleasing chromatic contrast.
    11. Finish with a sprinkle of Parmesan cheese and bake for 40 minutes at 200 ° C. Allow your Grilled Vegetable Quiche to cool for about ten minutes before serving.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 295Total Fat 11gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 5gCholesterol 22mgSodium 658mgCarbohydrates 41gFiber 9gSugar 14gProtein 12g

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