Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Roll out the dough and line a tart pan with it. Pour in the courgette and ham mixture and smooth it out.
5. 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.
6. 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.
7. With a nice leaf salad.
8. Servings: 3-4 as a main course. 8 as a small starter.