Zucchini Quiche

For the zucchini quiche, first prepare the dough. Knead flour, salt and butter. Add the water. Wrap the dough in the plastic wrap and refrigerate for 1/2 hour.

Meanwhile, chop onion and saute in a little olive oil until translucent. Wash zucchini, peel if necessary, cut into small cubes and add. Wash and chop the tomatoes as well and steam them.

Squeeze in garlic cloves, season with hyssop, thyme, oregano, salt and pepper. Preheat the oven to 250 °C. Grease the quiche dish with butter. Roll out the dough and place it in the mold.

Prick the bottom of the dough several times with a fork. Sprinkle semolina on the bottom (absorbs the excess liquid). Spread zucchini vegetables on top. Beat eggs, mix with cream and parmesan.

Season with freshly grated nutmeg, salt and pepper – pour over zucchini quiche. Press on the overhanging edges to reinforce the edges, place in the oven on the lowest setting and bake for about 30 minutes.

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