Zucchini Quiche
Equipment
- 1 (9-in.) quiche dish
Ingredients
For the dough:
- 1¾ cups all-purpose flour
- 1 pinch of salt
- ½ cup cold butter
- 1 egg
For the filling:
- 1 lb zucchini
- 2 tbsp olive oil
- 1 onion chopped
- 2 garlic cloves minced
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp dried rosemary
- 4 eggs
- ¾ cup sour cream
- 1½ cups shredded Emmentaler cheese
Instructions
- In a bowl, mix the flour and salt. Cut the cold butter into small cubes and add it to the flour mix. Using your hands, combine the ingredients coarse crumbs form.
- Add the egg and 2 tablespoons of water to the mixture. Combine everything to form a dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 350°F (180°C). Roll out the dough on a lightly floured surface and place it in the quiche dish. Prick the dough several times with a fork and pre-bake for 10 minutes.
- Dice the zucchini. Heat the olive oil in a pan and sauté the chopped onion and minced garlic. Add the diced zucchini and spices. Cook for about 5 minutes.
- In a bowl, whisk the eggs and sour cream together. Add the contents of the pan to the bowl. Season with salt and pepper to taste. Pour the filling into the pre-baked crust.
- Sprinkle the shredded cheese over the quiche and bake for 30 minutes.