Zucchini and ham quiche

Ingredients for 1 servings:

• 250 g flour
• 1 tsp baking powder
• ½ tsp salt
• 100 g butter
• 1 egg(s)
• 500 g zucchini
• 3 eggs
• 200 g sour cream
• e.g. salt and pepper
• n. B. Nutmeg
• 3 spring onions, cut into thin rings
• 100 g ham, finely diced
• 50 g breadcrumbs
• 100 g Emmental cheese, grated

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 15 minutes

on shortcrust pastry, very simple, tastes good cold or warmed up

Mix the flour with the baking powder and salt, then knead into a smooth dough with the butter and egg (add 1 teaspoon of cold water if necessary). Wrap the dough in cling film and chill for 1 hour. Wash the zucchini, remove the ends, and coarsely grate them. Mix with 2 eggs and sour cream, season generously with salt, pepper, and nutmeg. Peel the spring onions, slice them into rings, and mix in. Mix in the ham cubes and chill the mixture. Preheat the oven to 200°C (top/bottom heat). Toast the breadcrumbs in a dry pan until golden brown, turning occasionally, then let cool. Roll out the dough and line a tart dish with it. Pour in the zucchini and ham mixture and smooth it down. Bake the quiche in the hot oven on the second rack from the bottom for 35 minutes. Now whisk the remaining egg and brush the surface of the quiche with it. Spread toasted breadcrumbs over the quiche and sprinkle with grated cheese. Bake the quiche for about 10 minutes. Let it rest in the turned-off oven for about 5 minutes, then serve warm. Serve with a nice leaf salad. Serves: 3-4 as a main course. 8 as a small appetizer.