Medium

Vegetable and prawn quiche

Name: Vegetable and prawn quiche
Prep time: 35 min
Cook time: 70 min
Total time: 105 min
Yield: 8 servings
Cuisine: French, Mediterranean
Ingredients: 225 g Shortcrust pastry; 250 g Prawns (peeled); 180 g Carrot; 150 g Broccoli; 100 g Leek; 100 g Spring Onion; 500 ml Cream; 200 g Egg (4 eggs); 3 g Garlic; 8 g Parsley; 30 ml Extra virgin olive oil; 1 g Nutmeg; 1 g Black pepper; 5 g Salt

Total time1 h 45 min Preparation and possible waiting 35 min · Cooking 1 h 10 min

Preparation and possible waiting: 35 min · Cooking: 1 h 10 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings8

Allergens

Cereals containing gluten: Ingredient to check: Shortcrust pastry. Usual composition; check the label or the dough/sauce recipe: Shortcrust pastry. Crustaceans: Ingredient to check: Prawns. Egg: Ingredient to check: Egg. Milk: Ingredient to check: Cream. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Shortcrust pastry.

Rating Not yet rated

A creamy prawn, broccoli and sautéed vegetable quiche in a crisp pastry case.

Jump to steps

35 minpreparation and possible waiting

1 h 10 mincooking

8servings

3.376 kcalwhole recipe

422 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 45 min Preparation and possible waiting 35 min · Cooking 1 h 10 min

Preparation and possible waiting: 35 min · Cooking: 1 h 10 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Pescatarian Starter 1 to 2 hours French

Allergens

View full classification 21 tags

Diet

Pescatarian

Dietary requirements

Nut-freePeanut-freeSoy-freeFish-freeSesame-freeNo added sugar

Dish type

Starter

Meal

LunchDinnerBrunch

Preparation

SautéingBaking

Appliances

Frying panOven

Cuisine

FrenchMediterranean

Season

All year round

Occasion

For guestsMake ahead

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Starter

Meal

Lunch · Dinner · Brunch

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Wash the vegetables, finely chop the leek, spring onion and carrot and cut the broccoli into 1 cm florets. Peel the garlic and chop it with the parsley.
Preheat the oven to 175°C. Line a 24 cm tin at least 4 cm deep with pastry, prick it, cover with baking paper and weights, and blind-bake for 15 minutes at 175°C.
Remove the paper and weights and bake the empty case for another 5 minutes.
Sauté the leek, spring onion and carrot in 20 ml oil for 8 minutes.
Add broccoli for 3 minutes. Separately sauté the prawns in the remaining 10 ml oil with garlic and parsley for 1 minute.
Whisk the eggs with cream, nutmeg, pepper and salt; fold in the vegetables and prawns.
Pour into the case and bake at 175°C for 45–50 minutes until set and the centre reaches 71°C. Rest for 10 minutes.