Summer Vegetable Spiral Quiche

For the shortcrust pastry: 

Mix the sifted flour with the very cold butter cut into cubes until it has a sandy consistency. Add the egg and salt and knead until you get a homogeneous dough. If necessary, add a little water. Form a ball, wrap in plastic wrap, and let rest in the refrigerator for at least half an hour.

For the filling:

Slice the vegetables lengthwise and set aside. In a bowl, mix the cream, eggs, finely grated cheese, salt, black pepper, and nutmeg.

Remove the dough from the refrigerator and roll it out with a rolling pin, sprinkling a little flour to prevent sticking. Line the quiche mold with the dough. Press it to adhere well to the edges and trim the excess dough with a knife.

Prick the base of the dough with a fork or knife. Line with parchment paper and add some dried chickpeas or another legume to weigh it down. Bake the dough for 15 minutes at 180°C (350°F).

Once out of the oven, add the cream, egg, and cheese mixture over the shortcrust pastry and then place the vegetable slices on top, forming a spiral. Return to the oven for 45 minutes at 180°C (350°F).

Garnish with a few basil leaves.