Zucchini and tomato quiche

Ingredients for 4 servings:

• 125 g butter, ice-cold
• 125 g quark
• ½ tsp salt
• 200 g flour
• 2 tbsp breadcrumbs
• 2 small zucchini
• 2 beefsteak tomatoes
• 2 spring onions
• 150 g diced ham
• 4 eggs
• 200 ml cream
• 200 g mountain cheese
• salt and pepper
• nutmeg

Instructions

Working time approx. 35 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 35 minutes

Cut the cold butter into small cubes and knead into a dough with the flour, curd cheese, and salt. Chill for 30 minutes. Preheat the oven to 200°C, butter a springform pan, and either roll out the dough or press it into the pan with your fingers. Prick the pan several times with a fork and sprinkle about 2 tablespoons of breadcrumbs on the base to prevent it from becoming soggy. Peel and deseed the tomatoes and cut into small cubes. Cut the zucchini into small cubes, and slice the spring onions into thin rings. Spread everything on the base, sprinkle with the ham cubes, and season with a little pepper. Whisk together the eggs and cream, season with nutmeg and pepper, stir in the grated cheese, and pour everything over the topping. Bake for about 30-35 minutes at 200°C (top/bottom heat).