Zucchini Quiche

First prepare the dough base.

For the dough base, knead the flour and salt with the cold butter, then add an egg and 2 tablespoons of water and knead into a smooth dough. Let it rest in cling film for about 30 minutes.

For the filling, cut the young onion into rings, peel and finely chop the garlic, cut the zucchini into thin slices and fry everything briefly in a hot pan with a little olive oil.

Mix the crème fraîche with the eggs and add to the lukewarm zucchini together with the herbs and cheese. Season with salt, pepper and paprika powder.

Preheat the oven to 180 °C.

Thinly line a 30 cm springform pan with the dough, prick lightly with a fork and pour in the zucchini mixture.

Bake for about 40 to 45 minutes. Before serving, drizzle the zucchini quiche with a few drops of olive oil.

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