Table of Contents
Hearty zucchini quiche with goat’s cream cheese
The great thing about a quiche is you can top it to your heart’s content. We chose the healthy zucchini, which is low in calories and rich in vitamins and minerals such as calcium, magnesium and iron. The homemade quiche is rounded off with fresh tomatoes, aromatic goat’s cream cheese and aromatic rosemary.
40 minutes
50 minutes
light
Vegetarian
French
oven dishes
€ € € €
ingredients
for 4 servings
- For the shortcrust pastry:
- 200 g wheat flour (Type 550)
- 100 grams of cold butter
- 1 Ei (M)
- 1 pinch of salt
- For covering:
- 3 zucchini (yellow and green)
- salt
- 4 sprigs of rosemary
- 250 g fresh goat cheese
- 80g grated Pecorino
- 100 grams of cream
- grated zest of 1⁄2 organic lemon
- 1 tbsp honey
- 3 Eggs (M)
- pepper from the grinder
- 1 tbsp olive oil
- 100 g cherry tomatoes
- Also: 1 tart tin (28 cm diameter, 12 pieces), butter for the tin
preparation
- For the shortcrust pastry, sift the flour into a bowl. Dice the butter, add with the egg and salt and mix to form crumbs. Knead to a smooth dough. Add some cold water if needed. Wrap in foil and chill for approx. 45 minutes.
- Preheat the oven to 180 degrees. Grease a tart pan with butter. Roll out the dough between baking paper and place in the mold. Press down on the base and edges and cut off the overhanging edges. Cover with baking paper and legumes for blind baking and pre-bake in the preheated oven for 10 minutes. Remove pulses and paper and let cool.
- For the topping, wash, trim and slice the courgettes. Add salt, leave to soak for 10 minutes and pat dry. Rinse the rosemary and shake dry. Put a little aside for garnish. Pluck off the remaining leaves and chop finely. Whisk in the goat’s cream cheese, Pecorino, cream, lemon zest, honey and eggs. Season with salt and pepper.
- Spread some cream on the pastry base. Cover like roof tiles with zucchini slices. Cover with cream and repeat the process. Brush the last layer of zucchini with the olive oil. Bake the quiche in the preheated oven for about 40 minutes until golden brown.
Energy and nutritional information for the recipe
| pro Portion | |
|---|---|
| energy | 1,079 kJ 258 kcal |
| fat | 18.0 g |
| carbohydrates | 15.0 g |
| protein | 9.0 g |
