Ingredients
portions
For the quiche:
- 1 roll of ready-made pie or quiche crust
- 1 red onion (chopped)
- 2 clove garlic (pressed)
- 500 gram zucchini (grated)
- 2 tsp Italian herbs
- 1 tbsp flour
- olive oil, pepper, and salt
For the filling:
- 2 eggs (beaten)
- 200 gram cooking or whipping cream
- ¼ tsp ground nutmeg
- 1 tsp onion powder
- 2 tsp chives (finely chopped)
- 50 gram Gruyère cheese (grated, can be replaced with Comté, Emmental, or Young Matured cheese)
- 2 tsp Parmesan cheese (grated)
Equipment
- Quiche pan
- Ceramic beans
- Parchment paper
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 200 degrees Celsius / 392 Fahrenheit with top and bottom heat.
- Spread the crust over the greased quiche pan. Place some parchment paper on top of the dough and spread the ceramic beans over the paper. Pre-bake the quiche base for 15 minutes in the preheated oven.
- Meanwhile, heat a little oil in a large frying pan. Fry the onion and garlic until they begin to turn translucent.
- Add the zucchini with a generous pinch of salt and cook for about 5 to 10 minutes, until most of the moisture has evaporated.
- Then, add Italian herbs, pepper to taste, and a tablespoon of flour. Stir it in, then turn off the heat.
- At the same time, prepare the quiche filling by mixing all the filling ingredients together and seasoning with salt and pepper.
- Spread the fried zucchini over the bottom of the quiche, pour the filling over it, and bake for 30 to 45 minutes, until golden brown and cooked through. If the top begins to brown too quickly, cover the quiche with aluminum foil. Bon appétit!
Nutrition information per portion
Calories: 245kcal | Carbohydrates: 16g | Proteins: 6g | Fats: 18g | Saturated fats: 9g
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