ADVERTISING
Classic Zucchini and tomato quiche recipe

VIDEORECIPE Classic Zucchini and tomato quiche recipe

This easy recipe teaches how to make the best homemade classic zucchini and tomato quiche. Enjoy!

ADVERTISING
How to cook zucchini in 5 different ways

The recipe can be found in this article

How to cook zucchini in 5 different ways

Ingredients

number of servings
6

For the dough

  • 250 g self-rising flour Added to
  • 120 g low fat quark Added to
  • 120 g butter Added to
  • 1 egg Added to
  • 12 spoon salt Added to

For the filling

  • 1 yellow zucchini Added to
  • 1 green zucchini Added to
  • 6 romaine tomatoes Added to

For the egg cream

  • 3 egg Added to
  • 150 ml whipped cream Added to
  • 50 g parmesan Added to
  • salt Added to
  • nutmeg Added to
  • 2 sprigs thyme Added to

Nutritional values and price

For the site to work properly, turn off ad blocking in your browser

ADVERTISING

Directions

100 min.
1. Step

Knead the flour, low-fat quark, softened butter, egg and salt in a food processor or by hand into a smooth dough. Wrap the dough in cling film and let it rest in the fridge for 1 hour.

Classic Zucchini and tomato quiche recipe - preparation step 1

Source: Youtube

2. Step

On a floured work surface, roll out the dough slightly larger than the mould. Place the dough in the mould and press it firmly to the bottom and the edges. Cut off the excess dough with a knife.

Classic Zucchini and tomato quiche recipe - preparation step 1

Source: Youtube

3. Step

Beat in the eggs, cream, salt and a pinch of nutmeg.

Classic Zucchini and tomato quiche recipe - preparation step 1

Source: Youtube

4. Step

Cut the zucchini and tomatoes into slices and arrange them on the dough in a rosette. Then, pour the custard over it. Pluck the thyme leaves and sprinkle them over the quiche.

Classic Zucchini and tomato quiche recipe - preparation step 1

Source: Youtube

ADVERTISING
5. Step

Bake the quiche for 20 minutes in the preheated oven to 200°C on the middle rack and then turn the temperature down to 175°C. Bake the quiche for another 10 to 15 minutes at this reduced heat.

Classic Zucchini and tomato quiche recipe - preparation step 1

Source: Youtube

6. Step

Remove from the oven, serve and enjoy!

Classic Zucchini and tomato quiche recipe - preparation step 1

Source: Youtube

Rate this recipe

Do you like this recipe?

How did you make this recipe?

0 / 255
Add a photo

The latest recipes

ADVERTISING
ADVERTISING

The latest recipes

ADVERTISING
ADVERTISING

Reels

New

Top categories

Italian

140 recipes

Dinner

2992 recipes

Dessert

1696 recipes

Salads

377 recipes

Garlic

2297 recipes

Lunch

3003 recipes

Quick meals

2527 recipes

Breakfast

681 recipes

Brunch

638 recipes
Recipe author image Romi

Classic Zucchini and tomato quiche recipe

This easy recipe teaches how to make the best homemade classic zucchini and tomato quiche. Enjoy!

100
Minutes
6
Number of servings
Directions
1. Step

Knead the flour, low-fat quark, softened butter, egg and salt in a food processor or by hand into a smooth dough. Wrap the dough in cling film and let it rest in the fridge for 1 hour.

2. Step

On a floured work surface, roll out the dough slightly larger than the mould. Place the dough in the mould and press it firmly to the bottom and the edges. Cut off the excess dough with a knife.

3. Step

Beat in the eggs, cream, salt and a pinch of nutmeg.

4. Step

Cut the zucchini and tomatoes into slices and arrange them on the dough in a rosette. Then, pour the custard over it. Pluck the thyme leaves and sprinkle them over the quiche.

5. Step

Bake the quiche for 20 minutes in the preheated oven to 200°C on the middle rack and then turn the temperature down to 175°C. Bake the quiche for another 10 to 15 minutes at this reduced heat.

6. Step

Remove from the oven, serve and enjoy!

Ingredients
For the dough
250 g
self-rising flour
120 g
low fat quark
120 g
butter
1
egg
12 spoon
salt
For the filling
1
yellow zucchini
1
green zucchini
6
romaine tomatoes
For the egg cream
3
egg
150 ml
whipped cream
50 g
parmesan
salt
nutmeg
2
sprigs thyme