Zucchini quiche
Instructions
Rinse and dry the zucchini, then cut them into thin.
Heat oil in a pan and sauté the garlic, peeled and crushed.
When garlic is golden, discard them and cook Zucchini, over medium heat for about 10 minutes, then let them cool down.
Covered by a mould from 25 cm tart with puff pastry and cut excess edges.
Stamped on the bottom with the tines of a fork and pour half of the zucchini.
Store in the refrigerator.
Mix the eggs with the milk, the grated cheese, salt and a pinch of Marjoram, pour the mixture into the mold.
Add the remaining Zucchini and cheese into chunks.
Scattered here and there the pesto and bake in oven at 180 degrees for about 25 minutes.
Ingredients and dosing for 6 persons
- Disc 1 of fresh puff pastry (200 g discs)
- 2 medium zucchini
- 3 tablespoons of olive oil
- 1 clove of garlic
- 2 eggs
- 50 cl of whole milk
- 1 tablespoon of grated parmesan cheese
- 150 g of fresh goat cheese
- 2 tablespoons of pesto
- Salt
- Marjoram