John Myers
Contents
show
Zucchini – Quich
The perfect zucchini – quich recipe with a picture and simple step-by-step instructions.
For the dough
- 140 g Sifted flour
- 20 g Grated Parmesan
- 65 g Liquid butter
- Chopped parsley until smooth
- Freshly chopped oregano
- Freshly chopped thyme
- Freshly chopped oregano
- 1 pinch Salt
- 1 Egg
Now comes the topping
- 1 Zucchini yellow
- Fresh tomatoes
- 150 g Crumbled feta
- 2 Eggs
- 20 g Grated Parmesan
- 80 g Sour cream
- Oil
- Rest of the herbs
- Salt and pepper
First prepare the dough
- For the dough, knead the ingredients together. Shape into a ball and wrap in cling film. Let rest in the refrigerator for approx. 2 hours. (I had prepared the part the day before and left it to rest in the refrigerator.)
- Roll out the dough (it should reach over the edge of the mold), place it in the mold and press down firmly. Bake in a preheated oven at 170 ° (convection) for about 20 minutes. The floor should be a good color.
Now everything for the topping
- Separate the eggs and beat the egg whites until stiff. Mix the egg yolk, goat cheese, sour cream and Parmesan together. Season with salt and pepper and the rest of the herbs. Fold in the egg whites.
- Chop the tomatoes and zucchini. Take the pan out of the oven and cover with the vegetables. Pour the mixture over the vegetables and sprinkle with sunflower seeds. Back in the oven and bake for another 20-30 minutes. The quiche should be a nice brown color.
Facebook Comments