Zucchini Tomato Quiche

For the zucchini and tomato 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.

In the meantime, sauté the finely chopped onion in a little olive oil until translucent. Chop the bell bell pepper and fry it as well. Wash and chop the zucchini and tomatoes and sauté.

Squeeze in garlic cloves and season with herb salt. Preheat the oven to 250 °C. Grease the quiche dish with butter. Roll out the dough and put it into the form. Prick the bottom of the dough several times with a fork.

Sprinkle semolina on the bottom (absorbs the excess liquid). Spread zucchini-tomato vegetables on top. Beat eggs, mix with cream and grated mountain cheese. Season the egg glaze with grated nutmeg, salt and pepper.

Pour over the zucchini and tomato quiche. Press on the overhanging edges to reinforce the edges or make a decoration with them. Place in the oven on the lowest setting and bake for about 30 minutes.

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