Quiche with Zucchini and Mushrooms

A fragrant, hearty, and incredibly tasty pie with champignons and zucchini. Crispy dough with thyme and pepper, mushroom filling with sour cream and cheese, thinly sliced zucchini create a very harmonious combination. And if instead of champignons you add forest mushrooms, for example, chanterelles, your admiration will not be limited. Wonderful cake! I highly recommend cooking it, you won’t regret it!

Summary

Ingredients

For the dough

• 170 g flour
• 1 pc. yolk
• 80 gr. chilled butter
• 2 table. lies. sour cream
• 0.25 tea lies. soda
• 0.5 table. lies. vinegar
• a pinch of salt and pepper
• a pinch of thyme

For the filling

• 300 gr. sour cream
• 2 pcs. eggs
• 150 gr. cheese
• 2 pcs. onion
• 1 pc. small zucchini
• 400 gr. Champignon
• salt and pepper to taste
• vegetable oil for frying

Instructions

1. Preparing the pie dough. To do this, take 170g. flour 1 yolk 80g. cold butter 2 tablespoons sour cream 1/4 teaspoon baking soda 1/2 tablespoon vinegar a pinch of salt a pinch of ground black pepper a pinch of thyme.
2. Add diced cold butter to the sifted flour, grind into small crumbs.
3. Add salt, pepper, thyme, soda, quenched with vinegar. We introduce sour cream and egg yolk. Knead a soft dough.
4. Wrap the resulting dough in plastic wrap and put it in the refrigerator.
5. While the dough is resting, prepare the filling. For this, we need 300gr. sour cream 2 eggs 150g. cheese 2 onions 1 small zucchini 400g. champignons salt, pepper to taste vegetable oil for frying
6. Chop the onion and fry in vegetable oil until transparent.
7. Add the chopped champignons. Salt and pepper to taste. Mushrooms need to be salted right away, then they will taste. Fry the champignons over medium heat until browning.

   

8. Add sour cream, stir, simmer for another 4-5 minutes. Remove from heat, cool slightly.
9. Rub the cheese on a fine grater. Add eggs mixed with a fork. Add the cooled mushroom mass, mix.
10. Cut the zucchini into thin slices. It is very good to do this with a vegetable knife. We roll the zucchini plates into rolls.

    

11. We take out the dough from the refrigerator. We roll it into a layer slightly larger than the baking dish. Transfer the dough to a mold with a diameter of 24 cm, distribute it over the entire surface.
12. Fill the form with the dough with the filling. We spread the zucchini rolls, pressing them into the filling. We bake the cake in an oven preheated to 180 degrees for 35-40 minutes until a well-browned surface.
13. We take out the cake from the oven, cool it a little. We transfer it to a dish, serve it to the table.

Bon Appetit!