Quiche with zucchini and Parmesan

Ingredients for 4 servings:

• 250 g flour
• 125 g butter
• 1 egg(s)
• 2 tbsp water, cold
• 1 tsp salt
• 400 g zucchini, thinly sliced
• 100 g Parmesan, grated
• 2 eggs
• 1 egg yolk
• 250 ml cream
• 100 ml milk
• 50 ml olive oil
• 2 sprigs of thyme
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 25 minutes

creamy

For the dough, mix the flour, salt, butter in small pieces, and the egg until crumbly. Stir in the ice-cold water and form the dough into a ball. Wrap in cling film and chill for at least an hour. Sauté the zucchini slices in olive oil over moderate heat for 6-8 minutes, season with salt and pepper, and add the thyme. Drain in a sieve and let cool. Preheat the oven to 180°C. Roll out the dough to a thickness of about 3 mm and line a greased baking sheet. Refrigerate the sheet for 15 minutes. In the meantime, mix the eggs and egg yolk with the cream and milk, season with salt and pepper. Remove the baking sheet from the refrigerator, spread the zucchini and Parmesan cheese on the base, and pour the cream and egg mixture on top. Bake the quiche for 40-45 minutes, remove from the oven and let cool slightly before serving.