Quiche méditerranéenne aux légumes, à la feta et aux tomates séchées

Ingrédients

• 1 roll shortcrust pastry (chilled)
• 1 zucchini
• 1 red bell pepper
• 80 g sun-dried tomatoes in oil, drained
• 150 g feta
• 4 eggs
• 200 ml heavy cream
• 50 g grated mature cheese
• 2 tbsp olive oil
• Salt, pepper and nutmeg to taste

Préparation

1. 1

   Preheat the oven to 180°C (fan) and grease a quiche tin with butter.Roll out the pastry and line the quiche tin with it. Prick the base with a fork, line with parchment paper and fill with baking beans or dried beans. Blind-bake the crust for 10 minutes.Meanwhile, dice the zucchini and bell pepper. Sauté them over medium heat in a little olive oil in a frying pan until soft and lightly golden, about 6 to 8 minutes. Season with salt and pepper.Roughly chop the sun-dried tomatoes and add them together with the grilled vegetables to the pre-baked quiche crust.In a bowl, beat the eggs with the cream. Add the grated cheese, stir well and season with salt, pepper and a pinch of nutmeg.Pour the egg mixture over the vegetables in the quiche tin. Crumble the feta over the top and press the pieces down lightly.Bake the quiche for 30 to 35 minutes until golden and cooked through. The filling is ready when it hardly moves if you tilt the tin. Let it rest for 10 minutes before slicing.