Zucchini quiche

Ingredients for 4 servings:

• 125 g quark
• 5 tbsp oil
• 5 tbsp milk
• 200 g flour
• 2 tsp baking powder
• salt and pepper
• oregano
• 1 small zucchini
• 100 g mushrooms
• 100 g sheep’s cheese
• 1 tsp cream
• 1 garlic clove(s)
• 1 onion(s)
• Olive oil, for frying
• 1 egg(s)
• 2 tbsp milk
• 100 g cheese, grated

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

with sheep’s cheese and mushrooms

Dry the quark with a kitchen towel and knead it into a dough with oil, milk, flour, baking powder, and a little salt. Grease a springform pan and roll out the dough, forming a raised edge. Dice the onion and fry in olive oil. Press the garlic and add it. Cut the zucchini into thin wedges, clean and slice the mushrooms. Add the zucchini and mushrooms to the onion, season with salt, pepper, and oregano, and add the cream. Let it simmer for a while. Then drain the liquid and spread the filling on the dough. Blend the egg, milk, feta cheese, and grated cheese and pour over the filling. Bake at 180-200°C for about 30 minutes.