Leek and Zucchini Quiche
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
For the ground:
- 200 g spelled flour
- 50 g butter
- 50 g oil
- 1 egg yolk
- salt
- herbs Provence
- Fat for the shape
For the filling:
- 2 leek (s)
- 3 carrot (s)
- 1 zucchini
- cumin
- oregano
- Peanuts, salted
- 1 egg (s)
- 150 ml cream
- Parmesan
- salt
Print Recipe
Pin Recipe Instructions
- Knead the spelled flour, butter, oil, salt, Provence herbs and egg yolks into a dough and line a greased springform pan with it.
- Cut the leek into small rings. Peel and roughly grate the carrots. Dice the zucchini.
- Sear the vegetables in the pan for about 10 minutes and season with salt, cumin and oregano.
- Spread the vegetables on the floor and sprinkle with salted peanuts if necessary. Whisk an egg with approx. 150 ml of cream and spread over the vegetables. Finally sprinkle parmesan on top.
- Bake for about 30-35 minutes and cover with foil at first so that the vegetables don`t get too dark.
- The cake will get better if it stands for a day so it can sit through.
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