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Zucchini, Sheep milk cheese & mint quiche

Servings 4
Prep Time 25 minutes
Cook Time 35 minutes

Ingredients

Shortcrust pastry

  • 220 g flour any kind
  • 100 g butter softened
  • 1/2 tsp salt
  • 6 cl tepid water

Filling

  • 2 large zucchini
  • 120 fresh sheep's milk cheese
  • 3 medium eggs
  • About 15 mint leaves
  • thyme
  • 15 cl milk
  • 20 cl sour cream
  • salt
  • pepper

Instructions

Dough preparation

  • Mix the flour and salt in a bowl.
  • Add the soft butter previously diced. Mix for a few minutes with your fingertips until you get a semolina-like texture.
  • Add the water all at once to bind the dough and form a ball. Add a small amount of water if necessary, or conversely a little flour.
  • Let the dough rest while you prepare the filling.

Filling preparation

  • Wash the courgettes and cut them into slices. Dice the cheese.
  • In a bowl, mix the eggs, milk and cream. Season with salt and pepper.
  • Spread the dough on a floured surface or baking paper.
  • Put the dough in a pie dish with fairly high edges (with baking paper).
  • Put the cheese and zucchini on the dough. Sprinkle with chopped mint leaves.
  • Pour the egg, cream and milk mixture over the zucchini.
  • Cook 30 to 35 minutes at 180°C. Check the cooking with the tip of a knife.
  • Serve with a small salad garnished. Enjoy hot, warm or cold.

Notes

You can replace the butter by olive oil for the dough, and the cream and milk by a vegetable milk (e.g. oat milk).
For the dough: you can use different types of flour: for example, mix wholemeal flour with white flour and add a little gomasio.
Feta cheese can be used as a fresh sheep's cheese.
 
Course: Main Course
Cuisine: Française
Keyword: Quiche