- 6 pieces of square puff pastry or use 1 large sheet
- 2 zucchini or 4/5 small ones
- 2 garlic cloves
- 1 onion
- 3 eggs
- 400 ml cream
- pepper and salt to taste
- handful of cherry tomatoes
- about 150 gram grated Emmentaler cheese
- 6 Serrano ham slices
- butter for coating
Kitchen equipment needed
- pie dish
- silicone kitchen brush
- cutting board & chef’s knife
- coarse grater
- cheesecloth or clean kitchen towel
- medium-sized bowl
Preparation — 15 minutes
COAT the pie dish with butter and transfer the puff pastry to the pie dish. Use a fork to create some holes in the bottom. PRE-HEAT the oven to 180 degrees Celsius.
REMOVE the ends of the zucchini and coarsely grate them. TRANSFER the zucchini to the cheesecloth and squeeze to get rid of as much moisture as possible. PEEL and grate the onion and garlic clove and COMBINE them with the grated zucchini. CUT 3 of the serrano ham slices into strips and also ADD them to the zucchini. DIVIDE the mixture over the puff pastry bottom.
Finishing the quiche with zucchini and Serrano ham — 35 minutes
COMBINE the eggs and cream and SEASON with pepper and salt. DIVIDE the mixture over the quiche. CUT the cherry tomatoes into halves and divide them over the quiche. FINISH with grated cheese and BAKE in the oven for about 30 minutes. Exact time depends on the oven.
As soon as the quiche is beautiful golden brown, you can finish it with serrano ham slices and serve immediately. Enjoy!