Zucchini and egg quiche with cheese cream

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   For the dough, mix 250 g flour and 1 teaspoon salt in a bowl. Add 1 egg, 125 g butter in pieces and 1-2 tbsp. cold water. Knead first with the dough hooks of the mixer and then with your hands until smooth.

2. 2

   Grease a tart mould with lifting base (26 cm Ø). Roll out the short pastry on a floured work surface to a circle (approx. 30 cm Ø). Line the mould with the pastry, press the edge slightly. Cut off any excess dough.

3. 3

   Prick the bottom several times with a fork. Chill for about 30 minutes.

4. 4

   Boil 5 eggs hard for about 10 minutes. Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Wash marjoram, shake dry, chop finely. Mix cream cheese, 3 eggs, milk and marjoram well.

5. 5

   Season with salt and pepper. Quench the eggs cold and let them cool down a bit. Cover short pastry with baking paper and legumes. Pre-bake in hot oven for 15-20 minutes.

6. 6

   In the meantime clean, wash and slice the zucchini. Heat the oil in a pan. Fry the zucchini for about 3 minutes. Season with salt and pepper. Peel the boiled eggs and cut them into thick slices.

7. 7

   Wash the tomatoes and cut into small pieces.

8. 8

   Turn down the oven temperature (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Remove the pulses from the tart with the baking paper. Sprinkle the tart with breadcrumbs. Spread zucchini and egg slices on top.

9. 9

   Pour cream cheese mixture over it. Sprinkle with the tomato pieces. Bake in a hot oven for 30-35 minutes.

Nutrition Facts

KCAL
420 kcal

CARBS
26 g

FATS
28 g

PROTEINS
14 g