Potato-zucchini Quiche
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 package puff pastry from the refrigerated shelf (roll)
- 1 medium onion (s), diced
- 1 large clove (s) garlic, pressed
- 75 g ham, lean, finely diced
- 5 medium potato (s)
- 2 small zucchini
- 1 teaspoon vegetable stock, instant
- 1 tablespoon crème fraîche
- 3 egg (s)
- 150 ml milk
- nutmeg
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Put the puff pastry in a greased quiche or springform pan and cut off the edge at the edge. Prick the dough several times with a fork.
- Peel the potatoes, wash the zucchini and cut both into thin slices. Sweat the onion and garlic briefly in olive oil, add the diced ham and then the cut vegetables and season with vegetable stock, mix with a little water (3 tablespoon) if necessary. Stir in the creme fraiche and distribute everything on the puff pastry.
- Mix eggs and milk with pepper, salt and nutmeg and pour over the vegetables. Preheat the oven to 180 ° C and bake the quiche for about 50 - 60 minutes.
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