2025 Cuvée Rosé dry

Ingredients

• 250 gAll-purpose flour (Type 405)
• 125 gCold butter, cubed
• 1 pcEgg (size M)
• 1 pinchSalt
• 1 pcZucchini
• 1 pcRed bell pepper
• 1 pcYellow bell pepper
• 150 gCherry tomatoes
• 150 gFeta cheese
• 1 pcOnion
• 1 pcGarlic clove
• 200 mlHeavy cream
• 3 pcsEggs (size M) for the custard
• 4 sprigsFresh thyme
• 2 tbspOlive oil
• 1 pinchBlack pepper
• 1 pinchNutmeg

Preparation

1. 1Quickly knead the flour, butter, one egg, and a pinch of salt into a smooth shortcrust pastry and let it rest in the refrigerator for 30 minutes.
2. 2Finely dice the onion and garlic; cut the bell peppers and zucchini into bite-sized pieces.
3. 3Sauté the vegetables (except for the tomatoes) in a pan with olive oil for about 5 minutes until lightly browned and roasted aromas develop.
4. 4Preheat the oven to 180°C (356°F) top/bottom heat. Roll out the dough and place it into a greased quiche pan, pressing it up to form an even edge.
5. 5Whisk the eggs with the cream and season generously with salt, pepper, nutmeg, and the plucked thyme leaves.
6. 6Distribute the sautéed vegetables and halved cherry tomatoes over the dough base and crumble the feta cheese evenly on top.
7. 7Carefully pour the egg-cream mixture over the vegetable filling so that all ingredients are covered.
8. 8Bake the quiche on the middle rack for about 35 to 40 minutes, until the custard has set and the surface has turned golden brown.