Zucchini quiche

Ingredients for 1 servings:

• 200 g wheat flour
• 100 g butter, room temperature
• 1 egg(s)
• ½ tsp salt
• 2 tbsp sunflower seeds
• 2 tbsp sesame seeds
• 2 tbsp black cumin, whole
• 250 g ricotta, alternatively quark
• 3 tbsp cream or milk
• 2 eggs
• Salt
• Pepper from the mill
• 3 tbsp fresh chopped herbs, e.g. parsley, marjoram, thyme, rosemary
• 2 m.-large zucchini

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Preheat the oven to 200°C (top/bottom heat). For the dough, knead the wheat flour with the butter, egg, and salt until smooth. Now add the seeds and mix. Shortcrust pastry should ideally be wrapped in cling film and left to rest in the refrigerator for about 30-60 minutes. If you don’t have time, it can be used immediately. The dough can also be prepared the evening before, left to rest in the refrigerator overnight, and then used the following day. Thoroughly grease a quiche or springform pan or line it with baking paper. Roll out the dough and line the quiche pan with it, pulling up a 2-3 cm high edge and pricking it several times with a fork. Now line the pastry-lined quiche pan with aluminum foil and place dried lentils or other pulses on top to blind bake. The quiche now goes into the oven for about 10 minutes to pre-bake. Then remove the lentils and aluminum foil and let it cool briefly. For the filling, whisk the ricotta with the milk and eggs until smooth. Season thoroughly with salt and pepper and fold in the chopped herbs. Use a vegetable peeler to cut the zucchini into thin strips and then halve each strip again. Spoon the ricotta mixture onto the quiche dough and spread evenly in the dish. Arrange the zucchini strips in a circle in the quiche dish to create large rings. I worked from the outside in, leaving a small section free in the middle. Sprinkle the finished quiche generously with salt and pepper and place in the preheated oven for 35-45 minutes. The baking time for the quiche can vary slightly depending on the oven. It’s done when the edges of the dough are lightly browned on top and the small ricotta circle in the middle, which isn’t topped with zucchini, has set. Just do the “jig test.” Arranging the zucchini strips is a bit labor-intensive, but it makes a big difference in appearance. If you don’t want to invest so much time in it, you can of course also cut slices from the zucchini and top the quiche with them.