Summer is winding down, but this tomato and zucchini quiche is packed with flavor and sunshine. A recipe from a top chef.
There are recipes with vegetables that will please even meat lovers. Especially when the recipe brings with it so much summer atmosphere that you can easily forget that autumn is already at the start. This Tomato Zucchini Quiche is one such recipe that has what it takes to become everyone’s favorite. In Johann Lafer’s vegetarian creation, green and yellow zucchini and red tomatoes provide color and flavor, and Parmesan is the ideal seasoning. With the advice of a top chef, you can make this fantastic summer quiche especially easily, so preheat the oven.
Tomato and Zucchini Quiche by Johann Lafer: You need these ingredients
For 1 tart mold with a diameter of 28 cm
- 250 g of flour
- 120 g of low-fat cottage cheese
- 120 g of butter at room temperature
- 1 egg (size M)
- 0.5 teaspoons of salt
- butter and flour for the mold
- flour for rolling
For the filling:
- 1 yellow zucchini
- 1 green zucchini
- 6 Roman tomatoes
For egg cream:
- 3 eggs (size M)
- 150 ml of whipping cream
- 50 g of freshly grated parmesan cheese
- 2 sprigs of thyme
This is how you manage to make the perfect Johann Lafer-style tomato and zucchini quiche
- Preheat the oven to 200 degrees top/bottom heat.
- Knead the flour, low-fat quark, softened butter, egg and salt in a food processor or by hand into a smooth, pliable dough.
- Wrap the dough in transparent foil (so that it does not stick) and leave it in the refrigerator for 1 hour.
- Grease the tart mold and sprinkle it with flour. Advice: The quiche is easily removed from the mold if you use one with a removable base.
- On a floured work surface, roll out the dough slightly larger than the mold. Advice: Lightly flour the top side of the dough, then it won’t stick to the rolling pin.
- Then put the dough in the mold and press it firmly to the bottom and along the edge of the mold. Cut off the excess dough with a knife right next to the edge of the sheet.
- Beat the eggs, cream, salt and a pinch of nutmeg. Advice: So that the cream is not too weak: season generously with salt and nutmeg. When mixed with a hand mixer, the cream becomes nice and airy.
- Cut the zucchini and tomatoes into slices and arrange them on the dough in the shape of a rose.
- Then pour the cream over it.
- Tear the thyme leaves and sprinkle them over the quiche.
- First, bake the quiche in the oven for 20 minutes on the middle rack, then reduce the temperature to 175 degrees. Bake the quiche for another 10 to 15 minutes on this reduced heat. Advice: If the surface is golden brown before the end of the baking time, cover the quiche with aluminum foil.
Summer quiche with an extra serving of vegetables is ready. Tomato Zucchini Quiche is also delicious cold, making it perfect as a gift or for a picnic on a golden autumn day.