Zucchini – Ham – Quiche
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour
- 1 teaspoon Baking powder
- 0.5 teaspoon ½ salt
- 100 g butter
- 1 egg (s)
- 500 g zucchini, 3 sprin onions, cut into thin rins
- 3 egg (s), 100 g ham, finely diced
- 200 g sour cream
- 50 g breadcrumbs
- 100 g cheese (Emmentaler), rated
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Mix flour with baking powder and salt, work with butter and egg to a smooth dough (add 1 teaspoon of cold water if necessary). Wrap the dough in cling film and refrigerate for 1 hour.
- Wash the zucchini, remove the tips and grate coarsely. Mix with 2 eggs and sour cream, season well with salt, pepper and nutmeg. Cut the spring onion into rings and mix in. Mix in the ham cubes and chill.
- Preheat the oven to 200 degrees (top and bottom heat). Roast the breadcrumbs in a pan without fat until golden brown while turning, leave to cool.
- Roll out the dough and line a tart pan with it. Pour in the courgette and ham mixture and smooth it out.
- Bake the quiche in the oven (2nd rack from the bottom) for 35 minutes. Whisk the rest of the egg and brush the surface of the quiche with it.
- Spread the toasted breadcrumbs on the quiche, sprinkle with grated cheese and bake the quiche in about 10 minutes. Let rest for about 5 minutes in the switched off oven and serve warm.
- With a nice leaf salad.
- Servings: 3-4 as a main course. 8 as a small starter.
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