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VEGETABLE QUICHE

Starter

Vegetable quiche is the perfect dish to start a lunch or dinner with friends

INGREDIENTS

Puff pastry

230 g (1 roll)

Courgette

350 g

Carrots

350 g

Salt

to taste

Extra virgin olive oil

40 ml

FOR THE BÉCHAMEL

Whole milk

300 ml

00 flour

25 g

Virgilio butter

25 g

Nutmeg

to taste

Grated Parmigiano Reggiano DOP

40 g

Salt

to taste

Vegetable quiche is the perfect dish to start a lunch or dinner with friends, or as a main dish to eat at work or for a picnic during a walk.

First we'll prepare the béchamel: place the milk in a small saucepan with a pinch of nutmeg and bring to the boil. Meanwhile, in another pan, melt the butter and add the sieved flour and salt.

Stir gently to thicken, then pour in the hot milk, stirring constantly until the béchamel is thickened. When the sauce is ready, allow to cool to room temperature and add the grated Parmigiano Reggiano. Now prepare the base of your quiche: use a rolling pin to roll out the puff pastry to the shape of your oven dish; place it in a greased 22-cm dish and trim the edges if necessary.

Now for the vegetables: wash the courgettes, peel the carrots and use a vegetable peeler to make thin slices lengthways, in the shape of ribbons. Pour the béchamel into the pastry case and carefully arrange the vegetables vertically until the whole quiche is covered in concentric rings. Brush the quiche with a little olive oil and a sprinkle of salt. Bake at 180°C for 50-60 minutes, and your quiche is ready.