deep-dish mediterranean roasted vegetables quichedeep-dish mediterranean roasted vegetables quichedeep-dish mediterranean roasted vegetables quichedeep-dish mediterranean roasted vegetables quichedeep-dish mediterranean roasted vegetables quichedeep-dish mediterranean roasted vegetables quichedeep-dish mediterranean roasted vegetables quichedeep-dish mediterranean roasted vegetables quichedeep-dish mediterranean roasted vegetables quichedeep-dish mediterranean roasted vegetables quichedeep-dish mediterranean roasted vegetables quichedeep-dish mediterranean roasted vegetables quichedeep-dish mediterranean roasted vegetables quichedeep-dish mediterranean roasted vegetables quichedeep-dish mediterranean roasted vegetables quichedeep-dish mediterranean roasted vegetables quiche

And here’s PART 2 or the FILLINGS that go inside the savory pie-crust shell we prepared or will soon be motivated to prepare (see recipe here) ! But like I said in part 1, it’s a bit different because instead of just combining the fillings of roasted vegetables (no frying here) and perhaps too many eggs, heavy cream and grated cheeses, it’s all reduced by one-third by preparing a béchamel sauce that makes the whole thing airier and frothier and healthier, all the while remaining extremely tasty (I daresay even tastier) and more pleasant to eat !

I basically prepare 3 amounts of equal weight that are combined later, but to begin, I simply slice up the raw vegetables and place them inside my baking mold all the way to the top, which gives me a pretty good idea of how much will be needed and once they’re roasted and reduced to about half their weight and volume and then I proceed with the other fillings.

The 1st part is made of the sliced and roasted vegetables, the 2nd part is preparing the béchamel sauce and the 3rd part is the eggs and grated cheeses and crème fraîche (or sour cream or heavy cream) and the fresh herbs.

Combine them all together right inside the pre-baked shortcrust pastry shell, in layers and bake this dish which can be prepared ahead and reheated and will easily feed and satisfy 6-8 people.

Okay, IT’S TIME FOR MY NAP, so have a great weekend . . . :)

deep-dish mediterranean roasted vegetables quiche

13.07.2019

2,25 kg for 6-8

ingredients

note : recipe for a 23 cm x 6,5 cm spring-form tin (exterior measurements)

note : (total fillings will weigh almost 5 times the weight of the crust)

pie crust :

vegetables (1300 grams before roasting / 675 grams after roasting) :

  • 450 grams (3 medium) sliced & de-seeded bell peppers (red, green, yellow/orange)
  • 300 grams (2 medium) peeled & sliced onions (red & yellow)
  • 150 grams (2 small) sliced zucchini (green & yellow)
  • 150 grams (1 medium) sliced eggplant
  • 150 grams (2 large) de-seeded & sliced plum tomatoes
  • 20 grams (2 tbsp or 3 cloves) thinly sliced garlic
  • 15 ml (1 tbsp) white wine vinegar
  • 15 grams (1 tbsp) sea salt
  • 50 ml (3 tbsp + 1 tsp) olive oil

béchamel sauce (cooked weight : 675 grams) :

  • 660 grams (2 ¾ cups) whole milk (or concentrated/evaporated milk and whole milk)
  • 37 grams (2 ½ tbsp) butter/olive oil
  • 37 grams (5 tbsp) flour
  • 7,5 grams (1 ½ tsp) salt
  • 1 gram (¼ tsp) ground pepper

extra fillings (675 grams) :

  • 275 grams (5 medium/large or 1 cup + 2 tbsp) beaten eggs
  • 200 grams (1 ½ cups) crème fraîche (or full-fat sour cream or heavy cream)
  • 185 grams (2 cups) grated semi-hard and hard cheeses (I used 1 cup gruyere + ¼ cup kefalograviera and 1/4 cup salt-dried mizithra but you can use mild cheddar, emmental, swiss and mild parmesan cheese)
  • 15 grams (¼ cup) fresh herbs (parsley, basil, oregano, thyme, rosemary)

instructions

deep-dish whole-wheat savory pie crust :

  • prepare in advance and let cool down in the spring-form pan with baking paper on the bottom and sides (see recipe here)

roasted vegetables :

  • slice and de-seed all the vegetables into medium-sized pieces, spray (or sprinkle) with the vinegar and toss with the salt and let rest and drain for 15-30 minutes, then toss with the olive oil, preheat the oven to 200°C-210°C and roast the vegetables for 45-50 minutes, then remove and let cool completely (recuperate any juices)

béchamel sauce :

  • prepare the béchamel sauce by heating up the butter at medium-high heat until frothy, add the flour and whisk until well-combined and slightly bubbly (but do not overcook) and slowly add the room temperature milk(s) while continuously whisking and simmer until the first bubbles appear on the surface, add the salt and pepper and set aside to cool (it should be thick enough to hold a line drawn across a wooden spoon)

assembly :

  • preheat the oven to 185°C-190°C
  • sprinkle some of the grated cheeses on the bottom of the crust, combine the roasted vegetables with the remaining grated cheeses and fresh herbs and place inside the pie crust, combine the beaten eggs, and the crème fraîche (sour cream or heavy cream) with the béchamel sauce and pour inside the pie crust, wait until it settles and add more of the cream sauce until almost completely level with the top (leave a 5 mm edge) and bake for 60-75 minutes at 180-190°C until slightly golden on top and before any cracks appear, remove from the oven and let cool down before slicing (or let cool down completely and reheat later, loosely covered with some aluminum foil)