Zucchini quiche with carrot-apricot sauce

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Sieve the flour onto the work surface. Make a depression in the flour and add the egg. Spread the cold fat in flakes on the edge of the flour. Add salt and 2 tablespoons of ice-cold water to the egg and chop everything with a wide knife until all ingredients have combined well. Knead quickly with cool hands. Wrap in cling film and let it rest in the fridge for about 20 minutes. Wash the thyme, dab dry, put something aside for garnishing.

2. 2

   Pluck the remaining leaves from the stems. Wash and slice the courgettes. Whisk milk and eggs. Stir in coarse pepper, salt, ground coriander, thyme leaves and lemon juice. Grease a quiche dish (28 cm Ø). Roll out the short pastry on a lightly floured work surface, slightly larger than the Quicheform. Line the mould with the pastry and press the rim firmly down. Cut off any excess dough. Prick the dough several times with a fork. Spread the zucchini slices fan-shaped on the dough and carefully pour egg milk over them. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 30-40 minutes until golden brown. In the meantime, peel, wash and quarter the carrots and cook them in little boiling salted water for about 15 minutes. Drain the apricots and collect the juice.

3. 3

   Line the mould with the pastry and press the rim firmly down. Cut off any excess dough. Prick the dough several times with a fork. Spread the zucchini slices fan-shaped on the dough and carefully pour egg milk over them. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 30-40 minutes until golden brown. In the meantime, peel, wash and quarter the carrots and cook them in little boiling salted water for about 15 minutes. Drain the apricots and collect the juice. Put two apricot halves and some carrot cubes aside. Puree the rest of the apricots and carrots together with some apricot juice and stir until creamy. Season to taste with Tabasco, salt and cayenne pepper. Cut the rest of the apricots into slices, dice the carrots and stir into the sauce. Cut quiche into pieces and serve with the apricot-carrot sauce. Garnish with a sprig of thyme as desired

4. 4

   Put two apricot halves and some carrot cubes aside. Puree the rest of the apricots and carrots together with some apricot juice and stir until creamy. Season to taste with Tabasco, salt and cayenne pepper. Cut the rest of the apricots into slices, dice the carrots and stir into the sauce. Cut quiche into pieces and serve with the apricot-carrot sauce. Garnish with a sprig of thyme as desired

5. 5

   Per person approx. 3270 kJ/780 kcal