Zucchini Quiche

Quiche is a savory cake of French origin. It is a dish that has shortcrust pastry as a base and on top of it a mixture of eggs, cheese, milk or cream, zucchini and leeks.

It is baked in the oven and the result is a cake with a crunchy base and a creamy and soft filling. It can be eaten both hot and cold and accompanied by a salad it is a very complete dish.

You can add bacon or pancetta to the filling and even other vegetables such as spinach, eggplant, pumpkin...whatever you like best. It is also a good option to camouflage vegetables that are not usually liked as much.

For 4-6 people:

Ingredients:

1 shortcrust pastry

2 small zucchini

½ leek (the white part)

Oil Salt and pepper

1 tsp of mild mustard

4 eggs

200 ml of cream

200 g grated Gruyere cheese

Preparation:

Wash the vegetables, cut the leek into thin slices and 1 ½ zucchini into small cubes, cut the remaining half into thin slices.

Heat the low 22cm saucepan with a little oil and sauté the zucchini cubes and leek slices with a little salt for about 10 minutes.

Transfer the vegetables to a plate and let cool.

While beating the eggs with a little salt and pepper and adding the cream, mix until you obtain a creamy mixture.

In the same low casserole place the shortcrust pastry base. We can cut the dough to the same size as the casserole or adapt it to the walls of the casserole.

Brush the base with mustard and add the sautéed vegetables.

Put a little grated cheese and the egg and cream cream on top of the vegetables.

Put another layer of cheese and the zucchini slices spread throughout the cake. Finish with the rest of the grated cheese.

Bake the quiche at 180ºC for 35-40 minutes.

Photographs and recipe by Raquel .