Summary

Ingredients

For the dough:

• 150 grams flour
• 80 g butter, cold
• 100 g quark (low-fat quark)
• 2 teaspoons oregano, dried
• a bit salt

For covering:

• 750 g zucchini
• 400 g quark (low-fat quark
• 2 egg (s)
• 60 g parmesan, freshly (!) Grated
• 1 bunch basil, chopped (alternatively packet frozen basil)
• 2 cloves garlic, pressed through
• salt and pepper
• 3 tablespoon sesame seeds, roasted without fat
• Flour, for the work surface
• Fat, for the shape

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Instructions

1. Sift the flour into a bowl, mix with the butter flakes, quark, salt and oregano and knead quickly. Put in foil in the refrigerator for about 30 minutes.
2. In the meantime, wash and clean the zucchini and cut or slice them into thin slices. Blanch in boiling salted water for approx. 1 min, quench, drain well (!).
3. Mix the quark with the eggs, half of the parmesan, garlic and chopped basil. Season well with salt and pepper.
4. Preheat the oven to 200 degrees, grease a springform pan (26 cm) and form a base and edge from the shortcrust pastry.
5. Spread the quark mixture evenly on top and place the zucchini slices on top like scales.
6. Finally, mix the remaining parmesan with the roasted sesame seeds and spread on top.
7. Put the quiche in the oven, immediately reduce the temperature to 180 degrees. Bake for about 40 minutes.