Winter Vegetable Quiche


– 850g grated vegetables (500g squash/200g carrots/150g potatoes)

– olive oil

– 3 small yellow onions

– 2 cloves of garlic

– salt & black pepper

– 200 ml Ecomil Cuisine Béchamel

– 1 tbsp cumin

– 1 tbsp paprika

– 1 tablespoon of mustard

– 1 shortcrust pastry (2 if you want to make the decorations on top)

– pumpkin seeds

– malted yeast


  1. Preheat the oven to 180°C. Roll out the shortcrust pastry in a pie dish and prick it with a fork and put it in the oven for 10 minutes.
  1. Meanwhile, in a frying pan, we fry our chopped onions and garlic cloves pressed in a tablespoon of olive oil. Once the onions are translucent, add the grated vegetables, cumin, paprika, mustard, salt and pepper. Sauté for a few minutes, stirring so that it doesn’t burn.
  1. Then add the Ecomil Cuisine Béchamel. Adjust the salt and pepper to your taste.
  1. Pour the mixture over the dough. Add squash seeds on top, sprinkled malted yeast and decorations with the remaining pasta if desired. Bake for 30 minutes at 180°c.
  1. To be enjoyed hot with a green salad, raw vegetables and diced smoked tolu for example.

Thanks to Candice for her recipe.

Find out more on her instagram @candicechavand