John Myers
Ingredients for 3 servings:
- 1 pack of reduced-fat puff pastry (approx. 275 g)
- 300 g zucchini, cut into thin slices or cubes
- 1 onion(s)
- 5 tomatoes, dried in oil
- 3 tsp capers
- 4 anchovy fillets, marinated in oil
- 100 g cocktail tomatoes
- 3 eggs
- ⅛ liter milk
- 80 g cheese, grated
- Thyme
- rosemary
- Parsley
- salt and pepper
- nutmeg
- Fat for the mold
Instructions
Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes
Mediterranean enjoyment
Sauté the finely chopped onions in oil until translucent. Add the finely chopped sun-dried tomatoes, the finely chopped anchovy fillets, and the zucchini, and fry for 5 minutes. Add the sliced cherry tomatoes and capers, fry briefly, and season with salt, pepper, and the herbs. Let cool. Mix the eggs with the milk and grated cheese, and season with salt, pepper, and nutmeg. Preheat the oven to 200°C. Grease a quiche dish (or a springform pan) and line it with the puff pastry. Spread the cooled zucchini mixture into the dish and cover with the egg and cheese topping. Bake in the oven on the middle rack for about 30 minutes. A crisp salad goes very well with this.
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