Potato-Zucchini Quiche

Ingredients for 1 servings:

• 1 package of puff pastry from the refrigerated section (roll)
• 1 medium-sized onion(s), diced
• 1 large garlic clove(s), squeezed
• 75 g lean ham, finely diced
• 5 m.-sized potatoes
• 2 small zucchini
• 1 tsp vegetable broth, instant
• 1 tbsp crème fraîche
• 3 eggs
• 150 ml milk
• nutmeg
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Place the puff pastry in a greased quiche or springform pan and trim the edges. Prick the pastry several times with a fork. Peel the potatoes, wash the zucchini, and thinly slice both. Briefly sauté the onion and garlic in olive oil, add the diced ham, then the chopped vegetables, and season with vegetable stock, adding a little water (3 tablespoons) if necessary. Stir in the crème fraîche and spread everything on the puff pastry. Whisk the eggs and milk with pepper, salt, and nutmeg, and pour over the vegetables. Preheat the oven to 180°C and bake the quiche for approximately 50-60 minutes.