Summer Quiche with Zucchini and Bacon

Main Dishes | European cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Summer quiche with zucchini and bacon

Ingredients

Wheat Flour - 8.8 oz
Butter - 6.3 oz
Chocolate eggs - 3 pieces
Bacon - 7.1 oz
Leek - 1 piece
Marinated cherries - 8.8 oz
Salt - a pinch
Sugar - 1 teaspoon
Cream 22% - 7 fl oz
Aged gouda cheese - 7.1 oz
Young zucchini - 1 piece

Step by Step guide

Step 1

For the dough, cut the butter into cubes, add 1 egg, salt, sugar, and gradually incorporate the sifted flour, mixing everything by hand until a homogeneous mass is formed. Quickly shape the mass into a soft, non-sticky ball, wrap it in plastic wrap, and place it in the refrigerator for 20–30 minutes.

Step 2

While the dough is in the refrigerator, prepare the filling. Fry the bacon, then sauté the sliced leek in the bacon fat, place everything on a paper towel to drain. Slice the zucchini into half-moons and the cherry tomatoes into rings.

Step 3

Roll out the dough on a floured board, transfer it to a mold (I used a 25 cm non-stick mold with wavy edges and a removable bottom), evenly distribute it, create edges, and prick the surface with a fork to prevent air bubbles from forming inside. Place it in a preheated oven at 392°F for 10 minutes—the dough should be half-baked.

Step 4

For the sauce, mix the remaining two eggs, cream, and grated cheese, season with salt and pepper to taste.

Step 5

Layer the zucchini, bacon with leek, and tomatoes on the dough, then pour the egg-cream mixture with cheese over it. Bake the quiche for about 30 minutes at 392°F. Serve warm.