VEGETABLE QUICHE

Put the flour in a bowl and make a hole in the middle (like a volcano), then add the butter and work well with your hands.

Make a hole in the middle of the mixture and this time pour in the egg whites and continue kneading until a ball is formed.

Wrap the resulting dough ball in plastic wrap and store in the refrigerator for 30 minutes.

While the dough is resting, poach the vegetables in EVOO over medium heat: first the onion and when it is translucent, the rest of the vegetables.

Beat the 3 eggs together with the evaporated milk in a bowl, season to taste (with salt, pepper and nutmeg) and set aside.

After 30 minutes, remove the dough from the refrigerator, roll it out on a smooth surface with a rolling pin and place it on a 18 cm mold previously greased with EVOO.

Put baking paper over the dough in the baking pan and place legumes on top, so that the dough has weight and does not rise in the oven.

Then bake in the oven at 180 degrees for 20 minutes.

After 20 minutes, take the mold out of the oven, brush the dough with the beaten egg white and fill with the vegetables, the egg mixture, the evaporated milk and the grated cheese. Put it back in the oven for another 30 minutes, and it's ready.