Ricotta Zucchini Quiche

Ingredients

• 150 g brick dough (2-3 sheets)
• olive oil
• 4 zucchini
• 1 Garlic clove
• 250 g ricotta
• 150 ml whipping cream
• 3 eggs
• 1 tbsp freshly chopped mint
• 75 g freshly grated cheese (e.g., Parmesan)
• Salt
• pepper (from the mill)
• nutmeg
• 2 tbsp pine nuts
• mint (for garnish)

Instructions

1. 1.

   Preheat oven to 200°C fan. Brush a tart tin with olive oil. Layer dough sheets, brushing each with a little oil. Cut slightly larger than the tin and line the rim.

2. 2.

   Wash, peel, and grate zucchini coarsely. Peel garlic and finely chop. Sauté in 1-2 tbsp hot oil briefly, add zucchini, cook 2-3 minutes until no liquid remains. Remove from heat, let cool slightly, then spread in tin. Mix ricotta, cream, eggs, mint, and grated cheese; season with salt, pepper, and nutmeg. Spread over zucchini and sprinkle pine nuts.

3. 3.

   Bake in oven for about 40 minutes until golden brown. Serve garnished with fresh mint.