Zucchini Quiche with Peas

For the zucchini quiche, quickly knead a shortcrust pastry from flour, butter, yolk and 2 tablespoons cold water. I have already worked into the shortcrust 1 tablespoon thyme – but you do not have to.

Grease a quiche dish (28 cm) with butter, chill the shortcrust pastry for 1/2 hour, preferably roll it out between cling film and place it in the dish to chill.

In the meantime, finely grate the zucchini with a cucumber slicer, sprinkle with a little salt and leave to soak in water for 10 minutes. Then squeeze firmly, otherwise you will soften the shortcrust base too much.

Pre-bake the short pastry in a preheated oven at 170 °C for 10 min, then take it out, spread the zucchini evenly, peas as well.

Whisk crème fraîche, garlic and eggs, add salt, pepper, thyme. Spread blue cheese over vegetables, pour creme fraiche mixture evenly on top, sprinkle with parmesan and bake for about 25-30 minutes.

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