Zucchini Quiche with Sheep Cheese
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 450 g puff pastry, frozen
- 600 g zucchini
- 500 g tomato (s), cut into pieces, from a can
- 250 g sheep cheese
- 0.5 teaspoon ½ oregano, dried
- salt
- pepper
- 2 egg (s)
- 1 onion (s)
- olive oil
Print Recipe
Pin Recipe Instructions
- Total time: 20 minutes
- Chop the onion and sauté in a little olive oil until translucent. Add the tomatoes, season with salt and pepper and simmer for about 10 minutes.
- Meanwhile, wash the zucchini (as small as possible), cut into slices and fry in plenty of olive oil. Season with salt, pepper and oregano. Line a springform pan or quiche form with a diameter of 26 cm with the puff pastry.
- Mix the eggs, crumble the sheep`s cheese and mix both with the tomato sauce. Fold the zucchini into the mixture and pour everything into the pan. Bake for 20 minutes at 200 ° C, then turn the oven down to 180 ° C and bake for another 20 minutes.
- Tastes warm or cold and is ideal for a buffet.
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