A delightful rainbow quiche made with a flaky pâte brisée crust and a delicious mixture of vegetables and eggs. This dish is not only light but also satisfying, perfect for any meal, especially after fasts.
1: Start by preheating your oven to 350°F. Chop all your veggies into small cubes.
2: Heat a pan to medium high. Add oil. Sauté onion until translucent. Add pepper and zucchini. Saute until soft.
3: Add mushroom and let everything slightly brown. Set aside to cool.
4: Once cool, add eggs, cream and spices to the veggie mixture and mix.
5: Prepare two 9” round pans. Roll out the chilled dough in the dish using your palm and push it to come up the sides. Poke holes with a fork. Bake for 7 minutes.
6: Remove pie shell from oven and add veggie mixture. Bake for 40-45 minutes.
