Summary

Ingredients

• 150 g wheat flour
• 50 g rye flour
• 50 g butter
• 4 tablespoons milk
• 1 teaspoon salt
• 1 large zucchini, green
• 1 large zucchini, yellow
• 1 vine tomato (s)
• 3 egg (s)
• 1 bottle Cremefine for cooking (alternatively cream)
• 0.5 ½ cup sour cream
• salt and pepper
• 3 slices Emmentaler, optional

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Instructions

1. Not only does it look good, it tastes so good too! if not better 🙂
2. For the quiche base, knead a shortcrust pastry from the flour, butter, milk and teaspoon salt. What is important here, I think, is that you do it quickly. The butter really has to be cold, so it might be better to cut it into small pieces. Kneading is best done by hand. The dough can still be a little crumbly if you put it in a greased quiche / tart pan immediately after kneading. work your way out from the center of the mold and press the dough to the bottom with your fingers; a small margin should also stand up. When you are sufficiently satisfied with the shape of your base, put the shape in the refrigerator.
3. In short: make a shortcrust pastry from flour, butter, milk and salt and line the quiche dish with it; then chill.
4. Now cut the washed zucchini into strips with a vegetable peeler. It is best to leave the ends of the zucchini on, so you can hold them better when cutting. The tomato is halved or, depending on the size, cut even smaller (halve up to approx. The size of a golf ball).
5. In short: cut the zucchini lengthways into strips, halve the tomato
6. Now start at the outer edge of the pan, always laying the zucchini upright along the edge. One layer at a time. If you like, you can change the colors; thick stripes, thin stripes - it doesn`t matter. If you like it hearty, you can cut the cheese slices into strips and work them into the strudel. Put the tomato in the middle. If you are skillful enough, you can maybe leave this out and swirl to the end.
7. In short: arrange the vegetable slices (+ cheese strips if necessary) as strudel in the dish.
8. Mix the eggs with Cremefine, sour cream and salt well in a blender jar. It has to be a nice, uniform mass. Then distribute evenly over the zucchini. Now place the mold in the middle of the oven preheated to 200 ° C for 25 minutes (O + U heat)
9. In short: mix the remaining ingredients (except pepper) and pour over the zucchini. Bake at 200 ° C for 25 minutes on the middle rack.
10. Sprinkle a little freshly ground pepper over the finished quiche.
11. Eat warm or cold? That’s up to you!