Vegetable quiche

First, make the short crust pastry. Sieve the flour into a bowl. Cut the butter into pieces and mix both ingredients without overhandling, to create a kind of “breadcrumbs”. Add the egg and salt and continue to mix until you can form a smooth and compact ball. Leave to rest in the fridge for half an hour.

Preheat the oven to 180ºC.

Roll out the dough with a rolling pin into a circle shape to fit the pie dish you are using. Line the pie dish with baking paper so the pastry doesn’t stick, place the pastry in the dish and prick with a fork so it doesn’t inflate. Put in the oven and cook for 15 minutes.

To prepare the filling, peel and chop the onion, zucchini, leek and asparagus.

Next, add a splash of GOYA® Extra Virgin Olive Oil to a pan and when hot, add the vegetables.

Beat the two eggs in a bowl and add the milk, cream and a teaspoon of salt. Mix everything together, combining the vegetables and herbs. Mix again and tip the filling into the pie dish. Grate a little cheese on top and bake at 180ºC for half an hour or until golden.