Summary

Ingredients

• 200 g spelled flour, or wheat
• 100 g butter
• 1 teaspoon, leveled salt
• 0.5 ½ lemon (s), organic, remove the zest it
• 2 tablespoon water, (ice water)
• 150 g sheep cheese or oat cheese, dependin on your taste, up to 200
• 200 g quark or cream cheese, with or without herbs your choice
• 1 large egg (s)
• 3 zucchini, approx. 600-700 g
• 1 clove (s) garlic, finely chopped or crushed
• salt and pepper
• possibly milk or liquid cream

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Instructions

1. For the dough, sieve the flour on a work surface, mix in the salt and the grated lemon zest, add the cold butter in small pieces and knead carefully with your fingertips to form a dough. Add 1-2 tablespoons of ice-cold water to make a smooth, shiny dough that does not stick. You can also make the dough in a food processor, but I find that you can feel better with your hands when the dough is ready, and it goes quickly. Roll the dough into a ball and put it in the refrigerator for a few hours or, better still, overnight.
2. Preheat the oven to 200 degrees.
3. Roll out the dough into a round shape and press it into a tart or springform pan, forming an edge (2-3 cm high). Since the dough contains a lot of fat, I don`t need to grease my ceramic tart pan or my enamel springform pan, but it may be different with other baking pans. Prick the dough several times with a fork so that it does not blow when baking and prebake for 10 minutes at 200 degrees in the oven.
4. For the filling, wash the zucchini, remove the stem and finely grate the vegetables in a bowl, sprinkle with a little salt, mix well. Set aside for 10-15 minutes so that some liquid is absorbed. In the meantime, mix the quark or cream cheese with the egg, if the mixture is still very firm, add a little milk or liquid cream, as well as the garlic clove, then season the mixture with salt and pepper. Squeeze the zucchini grated in a sieve, add to the prepared egg curd mixture and fold in. Finely crumble the sheep or goat cheese between your fingers and fold in as well.
5. Take the pre-baked base out of the oven, let it cool down a bit and then spread the filling on the base. Put the pan back in the oven and bake for about 30-40 minutes at 180-200 degrees (depending on the oven). The quiche should be lightly colored but not brown.
6. Annotation:
7. Like every recipe, this is only a suggestion and if you want, you are welcome to add strips of raw ham or cooked ham. I can also imagine smoked salmon strips (then it is just no longer vegetarian) or of course spices and / or herbs according to personal taste.
8. The quiche is enough for 4-6 people as a small dinner with a large, fresh salad.
9. I came up with this recipe because I had zucchini and goat cheese in the fridge that had to be gone. If there is no zucchini, you can also use 2-3 bunches of spring onions or a few thin sticks of leek, I`ve already tried that too.