John Myers
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Courgette Bacon Quiche
The perfect courgette bacon quiche recipe with a picture and simple step-by-step instructions.
Base for 24 cm baking pan
- 200 g Ruchmehl
- 100 g Butter
- 5 g Salt
- 5 tbsp Water cold
Covering
- 2 Pc. Medium-Sized zucchini
- 3 Pc. Carrots
- 1 Pc. Onion
- 2 Toes Garlic
- 100 g Grated cheese
- 3 Pc. Eggs
- 150 ml Milk
- 200 g Bacon
- 1 Pc. Peperoncini
- 8 Pc. Mushrooms
- Salt pepper
- A classic shortcrust pastry is made for the quiche base. Work the butter, flour, salt and a little water into a smooth dough. Most people put it in the fridge for half an hour. We were in a hurry and skipped the step. The dough is rolled out so that it fits into a 24 cm baking pan. The baking pan must first be greased with butter.
- For the topping, dice the carrots and zucchini. Chop the onion and garlic into small pieces. Cut the bacon into large cubes. Cut the mushrooms and the chili peppers. Grate the cheese. Beat the eggs, season with salt, pepper and mix with the milk.
- Drain the bacon in a pan and. Fry the carrots and remove from the pan with the bacon. Fry the zucchini on top, add the chopped onion, the peperoncini and the garlic shortly afterwards. Then take it out of the pan. Put a little butter in the pan and fry the mushrooms in it. Mix everything together.
- Place the topping in the pan with the shortcrust pastry, place the grated cheese on top and pour the egg milk over it. Bake in the oven at 180 ° C top / bottom heat for 40 minutes. Take out of the oven and let cool down a bit. Can be eaten with salad.
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