Whole Vegetable Quiche

Knead the ingredients for the dough and let rest for about 1/2 hour. Meanwhile, cut peppers, zucchini, carrots, cabbage and kohlrabi brunoise (finely diced), steam or blanch in salted water. Cut cauliflower into small florets and blanch. Roll out the dough to a thickness of 3 mm, line small tartlet molds with it. Place aluminum foil on top, spread legumes (lentils or split peas ) on top and bake at 160 °C for about 10 minutes. Remove the pulses, peel off the aluminum foil and place the well-squeezed vegetables including bean sprouts, finely chopped garlic and onion on top. Bake in the oven at 150 °C and after about 5 minutes add the royal on top. To do this, mix all the ingredients together and strain through a sieve. Cook for another 5 minutes, sprinkle the cheese on top and bake for about 20 – 25 minutes.

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