Vegetable Quiche with Zucchini and Carrots
Ingredients
Dough
- 125 g cottage cheese
- 1 egg yolk
- 125 g flour
- 1 pinch salt
- 2 tablespoons olive oil
Filling
- 150 g mountain cheese
- 3 eggs
- 200 g sour cream
- 1 pinch salt and pepper
- 1 green zucchini
- 1 yellow zucchini
- 2 carrots
Preparation
Mix all dough ingredients in a bowl and knead into a smooth dough.
Shape the dough into a ball and let it rest in the refrigerator for at least 30 minutes.
Slice the vegetables into thin strips using a vegetable peeler.
Grate the mountain cheese and mix with sour cream, salt, pepper, and eggs.
Roll out the dough on a floured surface slightly larger than the tart pan.
Grease the pan with butter and dust with flour.
Place the dough in the pan and pull up the sides.
Prick with a fork several times and bake blind at 180 degrees Celsius for 12 minutes with top and bottom heat.
Spread the egg mixture on the pre-baked dough and insert the vegetable rolls upright into the dough one by one.
Bake the quiche again for another 30 minutes until golden brown.
