🍽️ Vegetable Classic: Quiche with Mushrooms, Zucchini, and Tomatoes

Name: Vegetable Classic: Quiche with Mushrooms, Zucchini, and Tomatoes
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g puff pastry (frozen); 1 zucchini; 150 g cherry tomatoes; 3 sprigs rosemary; 3 eggs; 150 g crème fraîche; 200 ml whipping cream; 4 tbsp freshly grated Gruyère cheese; salt; pepper (from the mill); nutmeg (freshly grated); 300 g fresh button mushrooms; 1 shallot; 1 garlic clove; olive oil; 1 tsp thyme; flour (for the work surface)

580 kcal · 30 min · 4 servings

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Ingredients

300 g puff pastry (frozen)
1 zucchini
150 g cherry tomatoes
3 sprigs rosemary
3 eggs
150 g crème fraîche
200 ml whipping cream
4 tbsp freshly grated Gruyère cheese
salt
pepper (from the mill)
nutmeg (freshly grated)
300 g fresh button mushrooms
1 shallot
1 garlic clove
olive oil
1 tsp thyme
flour (for the work surface)

Instructions

1. Let the puff pastry thaw at room temperature.
2. Wash the zucchini thoroughly and slice it into thin rounds.
3. Wash the cherry tomatoes and pat them dry with a kitchen towel.
4. Rinse the rosemary sprigs briefly and shake them dry.
5. Chop the mushrooms into small pieces.
6. Peel the shallot and garlic and chop them finely.
7. Heat some oil in a frying pan.
8. Sauté the shallot and garlic in the hot oil until they are soft and translucent.
9. Add the mushrooms to the pan.
10. Fry the mushrooms until the released liquid has completely evaporated.
11. Stir the thyme into the mushroom mixture.
12. Season the mushrooms with salt and pepper.
13. Remove the pan from the heat and let the filling cool down.
14. Whisk the eggs in a bowl with the crème fraîche, cream, and grated cheese.
15. Season the egg mixture with salt, pepper, and grated nutmeg.
16. Fry the zucchini slices in a lightly oiled grill pan until golden brown.
17. Remove the zucchini from the pan and let it drain on kitchen paper.
18. Preheat the oven to 180 degrees Celsius with top and bottom heat.
19. Grease a springform pan with some butter.
20. Sprinkle some flour on your work surface.
21. Roll out the puff pastry on the floured surface.
22. Place the pastry into the greased springform pan.
23. Pull up a small edge of the pastry.
24. Distribute the cooled mushroom mixture evenly over the pastry base.
25. Pour the egg-cream mixture over the mushrooms.
26. Place the fried zucchini slices and cherry tomatoes on top of the quiche.
27. Insert the rosemary sprigs into the quiche.
28. Bake the quiche in the preheated oven for about 40 minutes.
29. Remove the quiche from the oven.
30. Let the quiche cool down to lukewarm.
31. Serve the quiche.

Nutrition per serving

kcal: 580
Protein: 18 g · Fett/Fat: 42 g · Carbs: 32 g