Zucchini – Quiche with Olives, Garlic and Rosemary.
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 250 g flour
- 100 g butter
- 1 pinch (s) salt
- 1 egg (s)
For covering:
- 400 g zucchini
- 50 g olives, black, without stone
- 1 onion (s)
- 2 cloves garlic)
- 4 sprigs rosemary
- 100 g quark
- 3 egg (s)
- 100 g cheese (e.. Gruyere), rated
- 1 tablespoon tomato paste
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Knead the dough ingredients until smooth, add a little water if necessary. Wrap in foil and put in a cool place for approx. 30 minutes.
- Wash, clean and roughly grate the zucchini. Cut the olives into strips. Peel the onion and garlic, chop finely. Rinse the rosemary, shake dry and pluck the needles from the stems. Mix everything.
- Mix the quark, eggs, cheese and tomato paste, fold in the zucchini mixture, season everything with salt and pepper. Preheat the oven to 180 degrees (convection 160 degrees).
- Roll out the dough into a greased cake or quiche pan, pull up on the edge. Place the filling on top and bake the quiche for approx. 40 minutes.
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