Zucchini Tomato Quiche

For the zucchini and tomato quiche, knead salt, flour, egg yolks and butter quickly with the dough hook of the mixer until smooth. Cover and chill for about 40 minutes.

Cut the zucchini into thin slices. Peel and slice the garlic. Cut cherry tomatoes in half. Mix eggs with milk, whipping cream, salt and pepper. Cut gorgonzola into thin slices.

Roll out the dough 2-3 mm thin between cling film and line a rectangular ovenproof dish (approx. 20×18 cm or a 26 cm diameter tart pan) with it.

Heat the oil in a frying pan. Sauté zucchini, rosemary and garlic over high heat for about 2 minutes. Season with salt and pepper, let cool. Spread evenly on the dough.

Spread cherry tomatoes and gorgonzola slices evenly over zucchini. Pour the egg mixture over it and bake the quiche in the preheated oven at 200 °C for 45-50 minutes on the 2nd rack from the bottom (convection oven 40-45 min. at 180 °C ).

Remove the zucchini and tomato quiche from the oven, allow to cool slightly and serve lukewarm.

Preparation Tip:

The zucchini and tomato quiche can also be prepared with another cheese. For example, feta cheese goes very well with it.

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