Vegetable Quiche

Preheat kitchen stove to 200 °C.

Defrost broccoli. Clean and rinse peppers and zucchini, cut peppers into cubes and zucchini into slices. Blanch peppers and zucchini 1-2 min, rinse and drain.

Roll out dough and line a greased quiche or possibly tart pan with it.

Mix the cream, egg, egg yolk fraiche and the grated cheese well, season with salt, pepper and nutmeg.

Spread the vegetables evenly on the dough, pour the egg mixture and bake in the oven at 200 °C for about 20 minutes.

Serve hot.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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