Vegetable Quiche
Τάρτα με λαχανικά από τον Ηλία Μαμαλάκη

INGREDIENTS Ingredients for the tart

250 gr of all purpose flour 150 gr Horio Cow Butter ½ tsp salt ½ tsp sugar 1 egg 2 ½ tblsp water

INGREDIENTS For the stuffing

½ cup fresh, chopped squash ½ cup fresh, chopped red peppers ½ cup chopped fennel ½ cup chopped mushrooms 4 tblsp Horio Cow Butter 2 tblsp flour 1 cup of milk ½ cup grated kasseri cheese ½ cup grated Horio Graviera Long maturation cheese or Horio Shredded Cheese mix with graviera salt, pepper


Preparing the tart

  1. In a mixer beat the butter, flour, sugar and salt at a slow speed until they are mixed well and a dough is formed
  2. Then, add the egg and water and continue to beat the mixture
  3. Law out the dough in a thick layer (0,5cm thick) and with a diameter that it 3cm longer than that of the round pan
  4. Brush the bottom of the pan with butter and place the tart inside

Prepare the stuffing

  1. In a frying pan, melt two table spoons of butter and sautee all of the vegetables.
  2. Season vegetables with salt and pepper and add ½ cup of water; Allow them to cook for about 10 minutes until the water has evaporated
  3. Strain the vegetables and pour into the quiche
  4. In a small pot heat the remaining 2 table spoons of butter and sautee the flour until it darkens
  5. Pour the milk and mix it until a thick cream is formed
  6. Remove the mixture from the stove, add the grated cheeses, salt and pepper and stir
  7. Using a spoon, pour the bechamel sauce into the quiche, covering all of the vegetables
  8. Cover the quiche with parchment paper and bake for 40 minutes at 180 degrees
  9. Uncover the quiche and continue cooking for 10 minutes and until the quiche has a nice, golden color

Tip: if you do not want to use all the dough at that time, you can mold it into a ball and place in the refridgerator, wrapped in plastic wrap