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Lena Staal, Gitte Jakobsen
Home Food & Drinks Recipes Cooking Zucchini quiche with goat's cheese and thyme

Zucchini quiche with goat's cheese and thyme

Rezept
Vegetables
Cheese

Important for the aroma: The zucchinis for the filling must be well browned!

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Cooking time: 1 hour 30 minutes

For the dough

Ingredients (4 servings)
220 g Flour (+ a little more for the mold)
1 Egg
1 teaspoon(s) Salt
100 g Butter, iced
1 Egg yolk
Butter for the mold

For the fullness

Ingredients (4 servings)
2 zucchini (approx. 500 g), thinly sliced
1 bunch young onions, thinly sliced
1/2 Thyme, leaves rubbed
150 g Goat's cheese roll
1 Egg
150 ml Whipped cream
2 Egg yolk
Olive oil

For the conclusion

Ingredients (4 servings)
2 Zucchini, narrow
Olive oil
Salt flakes
  • Sieve the flour onto the work surface and make a well in the middle. Add the egg, egg yolk and salt. Cut the butter into small cubes, add and knead everything into a smooth dough. Wrap in cling film and leave to rest in the fridge for approx. 30 minutes.
  • Meanwhile, sauté the zucchinis and onions in olive oil, stirring vigorously so that they lose their moisture and take on color, approx. 10 to 15 min. Season with salt and pepper, season with thyme and leave to cool slightly.
  • Whip the goat's cheese with the egg and cream until creamy and season to taste. Mix into the zucchini mixture.
  • Roll out the pastry, place in a buttered and floured quiche tin and cut off the overhanging ends. Pour in the mixture.
  • Cut the narrow zucchinis into long strips using a peeler and salt lightly to make them pliable. Lay on a sheet of greaseproof paper to form a lattice, starting in a "corner" and alternating the zucchini slices vertically and horizontally, "weaving" them over and under the zucchini slices already laid to form a lattice pattern. Carefully transfer to the quiche, press down firmly and trim off any excess. Bake the tart in a hot oven (electric oven: 200 °C/convection oven: 180 °C) for approx. 30 minutes. Garnish with a little olive oil and salt flakes and serve.
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