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🍽️ Crunchy Zucchini Quiche

673 kcal · 30 min · 4 servings

Ingredients

• 200 g flour
• 120 g butter
• 120 g quark
• 1 tbsp white wine vinegar
• 1 pinch salt
• 700 g zucchini
• 1 egg
• 4 tbsp sour cream
• 50 ml whipping cream
• 100 g grated Emmental cheese
• salt
• white pepper
• nutmeg

Instructions

1. 1. Cut the butter into small cubes.
2. 2. Quickly knead the butter cubes with flour, salt, quark, and vinegar to form a smooth dough.
3. 3. Let the dough rest in a cool place for 30 minutes.
4. 4. Thoroughly wash the zucchini under running water.
5. 5. Slice the zucchini lengthwise into thin rounds.
6. 6. Bring water to a boil in a large pot.
7. 7. Cook the zucchini slices briefly in the boiling water (blanch).
8. 8. Immediately shock the zucchini with cold water to stop the cooking process.
9. 9. Let the zucchini drain well.
10. 10. Whisk the eggs, sour cream, cream, and cheese together in a bowl.
11. 11. Season the mixture with salt, pepper, and grated nutmeg.
12. 12. Preheat the oven to 200 degrees Celsius.
13. 13. Sprinkle some flour on a work surface.
14. 14. Roll out the dough on the floured surface.
15. 15. Grease a baking dish or quiche pan with a diameter of 26 cm.
16. 16. Place the dough in the pan and press it firmly against the edges.
17. 17. Prick the bottom of the dough several times with a fork.
18. 18. Bake the dough base for about 10 minutes.
19. 19. Carefully remove the pan from the oven.
20. 20. Distribute the zucchini slices evenly over the pre-baked dough.
21. 21. Pour the cream-cheese mixture over the zucchini.
22. 22. Bake the quiche for another 20 to 25 minutes until golden brown.
23. 23. Let the quiche cool down briefly before serving.

Nutrition per serving

• kcal: 673
• Protein: 22 g · Fett/Fat: 46 g · Carbs: 42 g