Zucchini and Leek Quiche with Mozzarella Cheese

For the zucchini leek quiche, preheat the oven to 200 °C. Line a 30 cm diameter quiche dish with baking paper. Roll out the short pastry and line the quiche dish with it.

Cover the dough with baking paper, weigh it down with beans or rice and blind bake for about 20 minutes. Discard the beans or rice and the baking paper and reduce the oven temperature to 180 °C.

Beat the eggs, stir in the mascarpone, the chopped mozzarella and the grated Emmental very well. Season with the herbs, salt and pepper.

Cut the zucchino into thin strips and the leek into thin rings. Finely dice the onion. Spread the vegetables on the quiche base and pour the egg mixture over them.

Bake the quiche for about 40 minutes. Spread the berry tomatoes on top and bake for another 2-3 minutes. Serve the quiche with leaf salad.

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