Zucchini-carrot quiche

Zucchini-carrot quiche

Have you ever prepared a vegetable quiche this beautifully? It’s not difficult at all.  With our simple step-by-step instructions, you can easily make this delicious zucchini-carrot quiche yourself – it’s guaranteed to be a success.

INGREDIENTS (For a quiche dish Ø 28 cm)

1 yellow zucchini (approx. 200 g)
2 green zucchini (approx. 200 g)
3 thick carrots (approx. 200 g)
200 g double cream cheese
3 eggs
50 g grated Parmesan
2 tbsp chives
200 g cream
1 pinch of salt and pepper
1 pinch of nutmeg
1 pack of chilled puff pastry
a little butter for the dish

PREPARATION

1st step
Grease the quiche dish (Ø 28 cm). Preheat the oven to 200 degrees (fan oven: 180 degrees).

2nd step
Wash the zucchini, cut off the ends and slice thin strips lengthways with a vegetable peeler. Put aside. Wash and peel the carrot and also carefully peel it into thin strips.  Mix the cream cheese with the eggs and parmesan.

Step 3
Add the herbs, cream and spices. Roll out the puff pastry. Line the entire tin with the puff pastry. Cut off the excess edge. Prick the base a few times with a fork.

Step 4
Place the zucchini and carrot strips vertically in a spiral in the quiche tin. Start from the outside. Pour the egg mixture over them. Bake in the lower third for approx. 40 minutes. Best served hot.