Zucchini Cake

Ingredients

• 0.5 cube fresh yeast (21 g)
• 300 g flour
• 0.5 tsp Salt
• 3 tbsp olive oil
• flour (for working)
• 700 g zucchini (green and yellow mixed)
• 2 tbsp olive oil
• 3 eggs
• 250 ml Whipping Cream
• Salt
• pepper (ground)
• 1 tsp chopped thyme
• 100 g Brie
• 100 g crème fraîche
• butter (for the pan)
• 70 g grated Gruyere cheese

Instructions

1. 1.

   For the dough, dissolve the yeast in 150 ml lukewarm water. Mix the flour with the salt, put it into a bowl, press a well in the middle, pour in the yeast mixture and oil, and quickly knead by hand into a smooth dough. If the dough is too wet, add more flour; if it’s too dry, add a little more lukewarm water. Knead the dough on a floured surface, return to the bowl, cover, and let rise in a warm place for about 1 hour.

2. 2.

   Preheat the oven to 180°C (350°F) with top and bottom heat.

3. 3.

   Wash, trim, and thinly slice the zucchini with a vegetable peeler. Quickly sauté in hot oil, remove, and drain on kitchen paper. Whisk the eggs with the cream, season with salt and pepper, add thyme. Roughly crumble the Brie. Fold the zucchini into the egg‑cream mixture, then fold in the Brie and crème fraîche.

4. 4.

   Knead the dough again, line a greased springform pan with it, shaping a rim. Spread the zucchini‑cheese mixture over the dough and sprinkle the Gruyère on top.

5. 5.

   Bake in the preheated oven for about 40 minutes.

6. 6.

   Remove the finished quiche from the oven, let cool, release from the pan, slice, and serve.