Zucchini Quiche

For the zucchini quiche, put flour on a work surface, cut butter into cubes and crumble with the flour. Form a well and add the egg and 1 pinch of salt.

Form into a shortbread and place in the refrigerator, wrapped in plastic wrap, to rest for about 30 minutes. In the meantime, grate zucchini and let stand briefly, then squeeze.

Dice the onion, finely slice the young onions and press the garlic. Sauté briefly in a pan with butter and season with salt and pepper (if you like you can also add oregano or other herbs).

Mix onions, zucchini, remaining eggs, grated cheese and crème fraiche. Let it stand. Preheat oven to 200 °C and prepare springform pan.

Roll out the short pastry and place in the springform pan. Pre-bake for about 10 minutes. Then spread the zucchini mixture on top and turn the oven down to 180 °C and bake for about 30 minutes until the mixture is firm and golden brown.

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