Zucchini and carrot rose quiche

Ingredients

• 1 shortcrust pastry sheet
• 4 eggs
• 3/4 cup cream
• salt
• pepper
• 3 carrots
• 2 zucchinis

Materials

• peeler, tart dish, oven

Preparation

• Cut the carrots and zucchinis into strips using a peeler.
  Place a carrot slice on top of a zucchini slice and roll.
• Preheat the oven to 350°F (180°C). Combine the eggs with cream, salt, and pepper. Roll the shortcrust pastry into a tart dish and prick it with a fork.
  
• Arrange the vegetable rolls over the entire surface of the pastry.
• Cover the vegetables with the egg and cream mixture.
  
• Bake for 35 to 45 minutes at 350°F (180°C), depending on whether you prefer it slightly undercooked or well done.
• Remove from the oven: it's ready!
  

Cookware

Questions

Photos of members who cooked this recipe