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Ingredients

• 30 ml (2 tbsp.) butter
• 2 leeks, thinly sliced
• 1 zucchini, diced
• 1 tomato, diced
• 250 ml (1 cup) broccoli, cut into little florets
• 250 ml (1 cup) cauliflower, cut into little florets
• 1 short pastry, homemade or store-bought
• 3 eggs, beaten
• 250 ml (1 cup) 35% cream
• 125 ml (1/2 cup) milk
• 1 pinch of ground nutmeg
• 500 ml (2 cups) Le fin Renard, grated
• Salt and freshly ground pepper

Preparation 

Melt the butter in a frying pan over medium heat. Add the vegetables and cook for approximately 10 minutes, stirring occasionally, until they are golden. Add salt and pepper and set aside.

Use a rolling pin to roll out the dough and place it into a quiche or pie pan. Spread the vegetable mixture over the dough.

In a bowl, beat the eggs with cream, milk and nutmeg. Add salt and pepper. Add the Le fin Renard and mix well. Pour the mixture over the vegetables.
Bake at 375ºF (190ºC) for approximately 40 minutes or until the quiche is nicely golden and puffy. Serve with a salad, if desired.