Winter vegetable quiche

Total time: 1hr 45m
Preparation Time: 60m

For 4 people


Vanessa (FOOBY Team)

Nutritional Information

Contains 670 Kcal, 16g Protein, 55g Carbohydrates, 41g Fat


  • To prepare the vegetables
  • 600 g parsnips, cut lengthwise into approx. 3 mm strips
  • 500 g carrots, cut lengthwise into approx. 3 mm strips
  • 300 g raw beetroot, halved, cut into approx. 3 mm slices
  • salted water, boiling
  • Quiche
  • 1 spelt pastry dough, rolled into a circle (approx. 32 cm in diameter)
  • 2 dl cream
  • 2 eggs
  • 0.5 tsp salt
  • 40 g grated Sbrinz
  • a little pepper
  • 1 tbsp thyme leaf, finely chopped

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  • To prepare the vegetables

    Blanch the vegetables one after the other in boiling salted water for approx. 5 mins., remove with a slotted spoon, drain. Cut the parsnips and carrots into approx. 3 x 5 cm pieces.
  • Quiche

    Roll out the dough, place in a tin along with the baking paper. Prick the base firmly with a fork. Combine the cream, eggs, cheese and thyme, season. Pour 2/3 of the sauce over the dough. Layer the vegetable strips on top in a spiral fashion, starting from the outside and working in. Pour the remainder of the sauce over the top.
  • To bake

    Approx. 45 mins. on the bottom shelf of an oven preheated to 200°C.
  • Tip:

    Dice any remaining vegetables and add them to soup.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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