Herb quiche with peppers, zucchini and mozzarella

Name: Herb quiche with peppers, zucchini and mozzarella
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 125 g Mozzarella cheese; 150 g Flour; 7-10 Tbsp Salt; 90 g Butter; 5 Eggs (size M); 1/2 red pepper; 1 medium zucchini; 1/2 bunch flat leaf parsley; 3 Branches of rosemary; 5 Stem(s) Thyme; 200 g Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Fat and flour

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

125 g Mozzarella cheese
150 g Flour
7-10 Tbsp Salt
90 g Butter
5 Eggs (size M)
1/2 red pepper
1 medium zucchini
1/2 bunch flat leaf parsley
3 Branches of rosemary
5 Stem(s) Thyme
200 g Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
7-10 Tbsp Sweet peppers
7-10 Tbsp Fat and flour

Directions

1
Put the mozzarella in the freezer for about 30 minutes. Put flour, 1/4 teaspoon of salt, butter in pieces and 1 egg in a bowl. Quickly knead into a smooth dough with the dough hooks of the hand mixer, cover and refrigerate for about 30 minutes. Clean, wash and dice the peppers and courgettes. Wash the herbs and dab dry. Pluck leaves or needles from the stalks, put a leaf of parsley aside for garnishing, chop the rest finely. Mix eggs and cream, season to taste with salt, pepper, nutmeg and paprika powder.
2
Stir in herbs. Grate mozzarella. Roll out the dough into a circle (24 cm Ø) on a floured work surface. Line a greased, flour-spread tart tin with the lift-off base (20 cm Ø), press the edge slightly, prick the base several times with a fork. Spread the vegetables on the base, season with salt and pepper, sprinkle mozzarella over it, pour egg mixture over it. Bake the tart in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes until golden brown. Garnish with parsley
3
15 minutes waiting time