Vegetable quiche

First we prepare the DOUGH DOUGH: -200g flour -1 egg -100g butter -Pinch of salt Knead everything very well until it is a homogeneous dough, put it in a bowl and cover it with cling film and keep it in the fridge for 30 minutes.

While the dough is in the fridge we prepare the filling. Peel and dice the zucchini, carrots and onion. You can do it in 2 ways: FOOD PROCESSOR Pour a little oil in the jug of the food processor together with the zucchini, carrots and onion. We put it at 105° for 20 minutes at speed 2 and power 6. The vegetables will have a pasty consistency that we will reserve in a bowl. FRYING PAN IN VITRO Pour a little oil in a frying pan and cook the zucchini, carrots and onion until they are well poached.

Take the dough out of the fridge and start shaping it on a baking paper, and then put it in the round mold and mold it well.

Prick the dough with a fork and place some vegetables on top so that the dough does not rise during baking. Bake it at 180° with heat up and down for approximately 10-12 minutes.

While we have the dough in the oven, we finish making the quiche filling. Beat 2 eggs with the evaporated milk, then add the vegetables and beat again, salt and pepper, then add the grated cheese and beat. Take the dough out of the oven and fill it slowly.

Cut the cherry tomatoes in half and decorate, sprinkle with oregano and bake in the oven at 180° for 35 minutes.