Zucchini Quiche

Zucchini Quiche
Quantity Ingredient
3 plates Leaves dough
1 Onions
300 g Courgette
20 g Butter
0,5 Lemons
Pepper & Salt
1 tbsp Dried Thyme
0,5 tbsp Fresh Rosemary
0,5 tbsp Parsley
4 tsp Pickled capers
40 g Dried tomatoes in oil
3 Eggs
0,125 l Milk
3 tbsp Cream
80 g Emmental cheese

Preheat oven to 200°. Place puff pastry sheets next to each other on the worktop for defrosting. Lay on top of each other, dust lightly with flour and roll out. Lining a 26 springform pan. Lightly moisten the mould with water. Put the dough in it. Form an edge at the same time. Prick the bottom several times with a fork. Cut onions into fine cubes. Cut the zucchini into thin slices. In a coated frying pan let out butter. Steam onion cubes at medium temperature until translucent. Add the zucchini slices and sauté until translucent. Add juice to half a lemon. Season with salt and pepper. Spread the vegetables on the puff pastry. Chop fresh herbs finely and sprinkle over them. Sprinkle with capers and chopped dried tomatoes. Whisk eggs with milk, cream, finely grated Emmentaler, pepper and salt and pour over the courgette quiche. Bake in the oven preheated to 200° on the middle shelf for 30 minutes.

Servings: 3, Difficulty: 
Preparation time: 15 minutes, Total duration: 45 minutes

All data per serving:
464 kcal
23 g
21 g
37 g

(C)opyright by Marions Kochbuch