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Recipes > Ribbon Rose Vegetable Quiche

Ribbon Rose Vegetable Quiche

Create a beautiful quiche blooming with colorful (edible!) roses with this Ribbon Rose Vegetable Quiche. By using the ribbon rose technique, you can roll zucchini, carrots and squash into pretty colorful roses, then bake your quiche for a striking meal that is colorful and unique! You can see this quiche and many more sweet treats in the How to Decorate with Fondant Shapes and Cut-Outs kit, filled with lots of tutorials, inspiration and even a few must-have tools to make your treats blossom.

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Prep

15 mins

Bake

10 mins

Total

30 mins

Yield

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Ingredients

For the Crust

  • All-Purpose Flour — 1 ½ cups
  • Unsalted Butter (cold, cubed) — ½ cup
  • Salt — ¼ teaspoon
  • Ice Water — 3–4 tablespoons

For the Filling

  • Large Eggs — 3
  • Heavy Cream (or Milk) — 1 cup
  • Salt — ½ teaspoon
  • Black Pepper — ¼ teaspoon
  • Nutmeg (optional) — ¼ teaspoon
  • Shredded Cheese (Cheddar, Mozzarella, or Gruyère) — ½ cup

For the Ribbon Vegetables

  • Small Zucchini (Green) — 1
  • Small Yellow Squash — 1
  • Small Carrot — 1
  • Small Beet (Optional, for Color) — 1
  • Olive Oil — 1 tablespoon
  • Dried Oregano — ½ teaspoon
  • Garlic Powder — ½ teaspoon
  • Lemon Juice (to keep veggies fresh) — 1 teaspoon

Featured Products

ALL PURPOSE FLOUR 1KG (#104681)

ALL PURPOSE FLOUR 1KG (#104681)

$5.25

UNSALTED LACTIC BUTTER 250G (#68328)

UNSALTED LACTIC BUTTER 250G (#68328)

$5.40

NUTMEG POWDER 454G (#51565)

NUTMEG POWDER 454G (#51565)

$25.15

DRIED OREGANO LEAVES 20G (#55728)

DRIED OREGANO LEAVES 20G (#55728)

$4.50

Instructions

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  1. Prepare crust. Roll out pie crust. Place in tart pan. Prep bake according to package instructions.
  2. Prepare vegetables. Boil sliced squash, carrots and zucchini until softened, about 3 minutes. Remove from water, let cool. Using ribbon rose technique, roll vegetables into ribbon roses. Arrange as desired in prepared crust.
  3. Bake tart. Carefully pour filling into prepared crust. Bake until set, following recipe instructions.
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Shop This Recipe

NUTMEG POWDER 454G (#51565)

25.15

DRIED OREGANO LEAVES 20G (#55728)

4.50

UNSALTED LACTIC BUTTER 250G (#68328)

5.40

ALL PURPOSE FLOUR 1KG (#104681)

5.25

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