|CUISINE| :: △ VEGETABLE QUICHE & A FIRST FEATURE IN PRINT MEDIA △

March 19, 2017

Lately I've made a lot of posts related to traveling, but I kind of forgot on my other passion - cooking.  That doesn't actually mean I haven't eaten in days,  it just means I was a bit lazy for taking photos of everything I cooked to share it with you. Also, I have this crazy "salad everyday" period at the moment, so nothing much really happening in that area, just a lot of greenery. ;)

A while ago I did a photoshooting with Hofer Slovenija for a feature in their internal newsletter. It was about cooking and the content I create for their Instagram account. Have you checked it out yet btw? You should (feelin' a bit proud here haha). ;D

What I learned from this experience is that it's damn hard to cook while someone is taking photos of the process. I was exhausted in the end, but totally happy with the result. It's easy when the team you're working with is nice, especially the photographer (thx Nejc Lasič). ;)


So, I guess you guys would like to know the recipe? ;) 
I'll going to share it with you since I'm such a sweetheart (haha). You can thank me with leaving a comment, click on a thumbs up or make a quiche and bring it so we can taste it together. ;) We can make a quiche party! Anyone in? :)


(oh my, this photo always makes me laugh. I was so not feeling comfortable in front of the camera. I prefer to be behind the camera, that's my safe place.)

RECIPE
Ingridients

x You can make the dough (water+salt+butter+flour) or buy puff pastry (the one that is used to make croissants. sorry, I don't know how to explain it otherwise) :) 

x You can play with veggies and use whatever you have at home. I used sprouts - spring onions - fennel - tomatoes - olive oil - salt - pepper - provencal seasoning.

Dressing
2 eggs - 3 spoons of milk - 3 spoons of cooking cream 

Easy x quick x delicious

First, you start with chopping the veggies. Take the sprouts and cut them into quarters, because we want them into small pieces. 

Cut onions into rings, fennel and tomatoes on thin slices.
Prepare the pie plate and grease it with butter. Next step is to add the dough. After pressing it and shaping the edge, prick it all over with a fork. Don't forget the sides. 

Preheat oven at 180 Degrees. 

Now it's time to prepare the veggies. Use the pan to saute onions on the olive oil and a lil bit of butter. Add fennel and sprouts. Saute for two minutes so it start to smell good, than add salt, pepper and provencal seasoning. 

Now you're done with most of the preparations so you can spread the tomatoes on the dough. The best is to put them as a first layer. Top it with the stir fry veggies. 

The last act --> prepare the dressing. Mix two eggs with cooking cream and milk. Spread it over the veggies.

You bake it 30 min on 180 degrees. You can always leave it longer if it feels it's not done yet. Trust your gut! ;) 

Ps: It's a great dish for brunch with some salad on the side. Yums. 


Have a great Sudnay y'all!

Love,
Maja 

Photo credit: Nejc Lasič

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