Starter
Zucchini and Mushroom Quiche
Taste a flavorful vegetarian starter with the zucchini and mushroom quiche.
30 min
Prep time
40 min
Cook time
6
Servings
Medium
Difficulty
1h10
Total time
Four
Cooking method
Ingredients
Instructions
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1
For the crust:
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2
Line a buttered tart pan with the dough (I use a removable base pan). Prick the bottom with a fork to prevent the dough from puffing during baking.
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3
For the filling:
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4
Clean the mushrooms, and cut them into pieces. Sauté the mushrooms in an anti-adhesive skillet with crushed garlic and a bit of butter or olive oil. Once the mushroom pieces start browning and shrinking, remove from heat, drain, then set aside. Wash the zucchini, trim the ends (but keep the skin), and shred it (using a grater or food processor). Sauté for 3 minutes with a little pepper and salt. Drain, then set aside. Beat the whole eggs with heavy cream, add some salt and nutmeg (2 good pinches). Add the sautéed mushrooms and shredded zucchini, mix well. Carefully pour the mixture into the prepared crust.
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5
For baking:
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6
Bake for 30 minutes. Check the doneness of the quiche with a knife tip. The top of the quiche should start browning nicely before removing it from the oven.
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