Zucchini Quiche with Tomatoes

Ingredients

• 250 g flour
• 1 egg
• 1 pinch salt
• 125 g butter
• 2 Eggs
• Salt
• 2 onions (ca. 200 g)
• 1 Garlic clove
• 2 tomatoes ((250 g)
• 3 small zucchini (250 g)
• 2 tbsp olive oil
• black pepper
• paprika powder (sweet)
• 2 tbsp finely chopped parsley
• 1 tbsp finely chopped mint
• 100 g grated Bergkäse
• 150 g crème fraîche
• 50 g whipping cream
• 1 tsp Dried oregano
• butter (for the pan)

Instructions

1. 1.

   Sift flour onto a work surface, mix with salt and create a well in the center. Cut cold butter into small pieces and distribute around the well, add the egg, about 3 tbsp lukewarm water, then use a knife to chop all ingredients together until small dough crumbs form. Quickly knead by hand into a dough, shape into a ball, wrap in cling film and refrigerate for about 30 minutes.

2. 2.

   Peel onions and garlic and dice finely. Briefly blanch tomatoes, shock in cold water, peel, halve, core, and roughly chop. Wash, trim, and slice zucchini. Heat oil in a pan and sear zucchini slices on both sides, then remove. Sauté onions and garlic in the oil until translucent, then remove and let cool.

3. 3.

   Combine parsley and mint with grated cheese, eggs, crème fraîche, and whipping cream; season with salt, pepper, and paprika.

4. 4.

   Roll dough between two sheets of parchment paper. Butter a baking tin and line it with dough, shaping a 3 cm rim and pricking the base several times with a fork.

5. 5.

   Fill with onion mixture, arrange zucchini and tomatoes on top, sprinkle oregano, then pour the egg‑cream mixture over everything. Bake in a preheated oven at 200°C (lower rack) for about 35–40 minutes.