Zucchini and Quark Quiche

Ingredients for 4 servings:

• 150 g flour
• 80 g butter, cold
• 100 g quark (low-fat quark)
• 2 tsp oregano, dried
• some salt
• 750 g zucchini
• 400 g quark (low-fat quark
• 2 eggs
• 60 g Parmesan, freshly (!) grated
• 1 bunch basil, chopped (alternatively 1 packet frozen basil)
• 2 cloves garlic, pressed
• salt and pepper
• 3 tbsp sesame seeds, roasted without fat
• Flour , for the work surface
• Fat, for the shape

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sift the flour into a bowl, mix with the butter flakes, quark, salt, and oregano, and knead quickly. Wrap in cling film and refrigerate for about 30 minutes. In the meantime, wash and trim the zucchini, then thinly slice or grate. Blanch in boiling salted water for about 1 minute, refresh, and drain well (!). Mix the quark with the eggs, half of the Parmesan, the garlic, and the chopped basil. Season generously with salt and pepper. Preheat the oven to 200°C (400°F), grease a 26cm (10-inch) springform pan, and form a base and sides from the shortcrust pastry. Spread the quark mixture evenly over the top and arrange the zucchini slices on top in a flake-like pattern. Finally, mix the remaining Parmesan with the toasted sesame seeds and spread it on top. Place the quiche in the oven and immediately reduce the temperature to 180°C (350°F). Bake for about 40 minutes.