Zucchini and Tomato Quiche
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 125 g butter, ice cold
- 125 g quark
- 0.5 teaspoon ½ salt
- 200 g flour
- 2 tablespoon breadcrumbs
- 2 small zucchini
- 2 beefsteak tomato (s)
- 2 spring onion (s)
- 150 g diced ham
- 4 egg (s)
- 200 ml cream
- 200 g mountain cheese
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Cut the cold butter into small cubes and knead into a dough with the flour, quark and salt. Put this in a cool place for 30 minutes.
- Preheat the oven to 200 ° C, butter a springform pan and either roll out the dough or press it into the mold with your fingers. Prick several times with a fork and sprinkle about 2 tablespoons of breadcrumbs on the bottom so that the bottom doesn`t soften.
- Peel and core the tomatoes and cut into small cubes. Also cut the zucchini into small cubes, cut the spring onions into thin rings. Spread everything on the floor, sprinkle with the ham cubes and season with a little pepper.
- Whisk eggs and cream together, season with nutmeg and pepper, add the grated cheese and pour everything over the topping. Bake for approx. 30 - 35 minutes at 200 ° C top / bottom heat.
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