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Zucchini quiche with feta cheese

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Ingredients for 4 servings:

  • 450 g puff pastry, frozen
  • 600 g zucchini
  • 500 g tomatoes, in pieces, from the can
  • 250 g sheep’s cheese
  • ½ tsp oregano, dried
  • Salt
  • pepper
  • 2 eggs
  • 1 onion(s)
  • olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Chop the onion and sauté in a little olive oil until translucent. Add the tomatoes, season with salt and pepper, and simmer for about 10 minutes. Meanwhile, wash the zucchini (preferably small), slice them, and fry them in plenty of olive oil. Season with salt, pepper, and oregano. Line a 26 cm springform pan or quiche dish with the puff pastry. Beat the eggs, crumble the feta cheese, and mix both with the tomato sauce. Fold the zucchini into the mixture and transfer everything to the dish. Bake for 20 minutes at 200°C, then reduce the oven temperature to 180°C and bake for another 20 minutes. Delicious hot or cold and is perfect for a buffet.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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