A quiche with leeks is always a good idea. This winter quiche with leeks, carrots and onions is one that is quick to put on the table and makes you want to lick your fingers. Packed with protein, vegetables and flavor, it is suitable for any day of the week.
Quiche with leeks, carrots and onion
20 minutes
Where does quiche come from?
Originally, quiche was made with a filling of eggs mixed with cream, milk or crème fraîche and then baked in a dough crust. The pie was often filled with vegetables, meat, cheese or a combination thereof. The dish became popular in the 16th century in Lorraine, which at the time was part of the Holy Roman Empire and later joined France.
Quiche Lorraine is one of the best-known versions of quiche and has a simple filling of bacon (or lardons) mixed with eggs and cream. Traditionally, this quiche originally contained no cheese, although some modern versions do contain cheese.
An egg-only quiche is a variation can an the original quiche, where the filling consists only of a mixture of eggs without the addition of other ingredients such as vegetables, meat, dough or cheese. This type of quiche can have a lighter, more egg-centric flavor and is sometimes prepared for people who follow a vegetarian diet, for example, or prefer a simpler version of this dish. This quiche is thus a lot healthier and can be eaten as lunch, for example.
What you need:
2
½ red onion
1 small leek
1/2 carrot
few sprigs of dill
1 tbsp olive oil
6 eggs
2 tbsp Greek yogurt
1 tbsp herb vinegar
¼ tsp nutmeg
salt and pepper
What to do:
1
Preheat the oven to 180 degrees and grease a baking dish or quiche pan.
2
Cut the onion and leek into thin rings. Cut the carrot into cubes. Roughly chop the dill. Heat the olive oil in a pan and fry the carrot in it for 5 minutes. Then add the onion along with the leeks and fry for another 3 minutes. Add a little water and cover the pan. Let steam for 3 minutes.
3
Meanwhile, beat the eggs together with the Greek yogurt, herb vinegar, nutmeg and some salt and pepper. Then add in the sautéed vegetables and dill and mix well. Pour the egg mixture into the quiche mold and slide into the oven for 20 minutes or until the quiche turns golden brown.
4
Garnish the quiche with some extra dill.
