Ingredients
ROUND PASTRY SHORTCRUST
1 roll
COURGETTES
3
CARROTS
3
EXTRA VIRGIN OLIVE OIL
to taste
SALT
q.s.
PEPPER
q.s.
BREADCRUMBS
q.s.
FOR THE BÉCHAMEL SAUCE
MILK
500 ml
BUTTER
40 gr
00 FLOUR
40 gr
SALT
q.s.
NUTMEG
q.s.
How to prepare the vegetable quiche
Step 1
First, prepare the béchamel sauce: melt the butter in a saucepan with high edges 1.

Step 2
Add the flour 2, all at once.

Step 3
Mix quickly with a whisk 3 and let the roux toast for 1 minute.

Step 4
Pour in the milk 4 and let the mixture cook, stirring constantly, until you obtain a béchamel sauce of the right density.

Step 5
At this point, flavor with nutmeg, adjust the salt 5 and let it cool.

Step 6
Clean the carrots and courgettes, and slice them thinly lengthwise using a mandolin 6.

Step 7
Unroll the shortcrust pastry and place it inside a 24 cm diameter pan lined with baking paper; then prick the bottom with the prongs of a fork 7.

Step 8
Sprinkle the base with breadcrumbs 8.

Step 9
Pour the béchamel sauce inside the shortcrust pastry shell 9.

Step 10
Level the surface with a spatula 10.

Step 11
Arrange the carrot and courgette slices alternately on the surface 11, so as to create a spiral: for this operation we suggest you start from the edges of the cake and then proceed, little by little, towards the centre.

Step 12
Spice with a pinch of pepper 12.

Step 13
Season with a pinch of salt 13.

Step 14
Drizzle with a drizzle of extra virgin olive oil 14.

Step 15
Place in the oven at 180 °C, in fan mode, and let the quiche cook for about 30 minutes 15.

Step 16
After the time has elapsed, take the savory pie out of the oven and let it cool 16.

Step 17
Unmold the vegetable quiche onto a serving dish 17, bring to the table and serve.