John Myers
Savory Baking: Puff Pastry Quiche with Zucchini
The perfect savory baking: puff pastry quiche with zucchini recipe with a picture and simple step-by-step instructions.
- 1 piece Puff pastry sheet, rectangular frozen goods
- Some flour to roll out
- 2 Discs South Tyrolean bacon
- 3 piece Cooked potatoes, small
- 1 piece Zucchino
- 2 piece Garlic cloves
- 4 tablespoon Olive oil
- 3 piece Date or cherry tomatoes
- 0,5 bullet Mozzarella – about 60 g
- 1 piece Egg from the neighbor’s chicken
- Pepper and salt
- Cut the zucchino into approx. 0.5 cm thick slices. Heat some oil in a pan and fry the individual zucchini slices until golden brown on both sides.
- Peel and finely chop the garlic.
- Remove the fried zucchini slices and layer them in a bowl. Salt and pepper each layer and put garlic cubes on top.
- Roll out the puff pastry sheet on a little flour and place in a greased quiche dish (16 cm), press down and cut off the excess dough. Place the bacon slices on the dough.
- Peel and slice the boiled potatoes.
- Now alternate the courgette and potato slices in the shape of a roof tile. Remove the stem from the tomatoes and cut into quarters. Spread on the quiche.
- Cut the mozzarella into small pieces and stir well with the egg until a thick paste has formed. Season with pepper and salt. Pour over the quiche and bake in the preheated oven at 180 degrees top / bottom heat until the cheese takes on color.
- Serve with a basil leaf on a preheated plate.
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