Vegetable Quiche with Mushrooms, Zucchini and Cherry Tomatoes

Ingredients

• 300 g puff pastry (frozen)
• 1 Zucchini
• 150 g cherry tomatoes
• 3 sprigs rosemary
• 3 eggs
• 150 g crème fraîche
• 200 ml whipping cream
• 4 tbsp freshly grated Gruyère cheese
• Salt
• pepper (ground)
• Nutmeg (freshly grated)
• 300 g fresh mushrooms
• 1 Shallot
• 1 Garlic clove
• olive oil
• 1 tsp thyme
• flour (for the work surface)

Instructions

1. 1.

   Let the puff pastry thaw.

2. 2.

   Wash, trim and slice the zucchini into thin rounds. Wash and pat dry the tomatoes. Rinse the rosemary and shake dry.

3. 3.

   Whisk the eggs with crème fraîche, cream and cheese; season with salt, pepper and nutmeg. Clean and chop the mushrooms. Dice the shallot and garlic finely and sauté in a hot pan with oil until translucent. Add the mushrooms and cook until their liquid evaporates. Stir in thyme, season, taste, remove from heat and let cool.

4. 4.

   Sauté the zucchini slices in a lightly oiled grill pan until golden brown. Remove and drain on kitchen paper.

5. 5.

   Preheat the oven to 180 °C (350 °F) with upper and lower heat.

6. 6.

   Roll out the puff pastry on a floured surface and line a greased springform pan, raising a small edge. Spread the mushrooms over the base, pour the egg mixture on top. Arrange zucchini slices, cherry tomatoes and rosemary sprigs. Bake in the preheated oven for about 40 minutes.

7. 7.

   Remove, let cool to lukewarm and serve.