Vegetable quiche with Gouda

Name: Vegetable quiche with Gouda
Cook time: 40 min
Total time: 40 min
Yield: 12
Ingredients: 250 g Mushrooms; 600 g Courgette; 8 TABLESPOONS oil, salt, pepper; 300 g + some flour; 1 package Baking Powder; 150 g Low-fat curd; 6 TABLESPOONS Milk, fat f. d. Form; 200 g Whipped cream; 3 Eggs (Gr. M); 250 g cherry tomatoes

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 12

250 g Mushrooms
600 g Courgette
8 TABLESPOONS oil, salt, pepper
300 g + some flour
1 package Baking Powder
150 g Low-fat curd
6 TABLESPOONS Milk, fat f. d. Form
200 g Whipped cream
3 Eggs (Gr. M)
250 g cherry tomatoes

Directions

1
Clean, wash, possibly halve or quarter the mushrooms. Zucchini wash, clean and slice. Fry mushrooms in 2 tbsp. hot oil for 2-3 minutes. Season, take out. Steam zucchini in hot frying fat for about 5 minutes, season. Cool down a little bit
2
Knead 300 g flour, baking powder quark, 6 tablespoons oil, milk and 1/2 -1 teaspoon salt until smooth. Grease a tart tin with a removable base or springform pan (approx. 28 cm Ø). Roll out the dough on some flour round (approx. 32 cm Ø). Put into the tin, press on the edge, prick the base more often
3
Whisk cream and eggs, season. Wash and halve the tomatoes. Spread on the bottom with mushrooms, zucchini and egg cream
4
Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for about 25 minutes. Grate the cheese, sprinkle over it and bake for another 20-25 minutes
5
Drink: cool juice spritzer