A very satisfying, creamy rich quiche. You'll never guess there isn't cream or cheese in there.
Mix the flour, salt, and sugar. Add the olive oil and rub them in. Add the water and mix until the dough starts to come together. Tip them out onto a working surface and knead for a few minutes, adding extra water bit by bit if needed till you have a nice homogeneous dough.
Roll the dough out into a thin 1cm round and place it in a 23cm round pan allowing the dough to cover the sides. Pat it down and shape into the crust.
Add a layer of parchment paper over the dough and then add some baking weights or dry beans. Bake in a preheated oven at 200 degrees Celsius for 10 minutes.
Clean and slice the mushroom & slice the onions. Grate the zucchini and squeeze out the excess water by wringing them in a clean kitchen towel.
Heat up a skillet on medium heat, add a dash of olive oil, the onions & sugar, and sautee them until browned & fragrant. Remove and set aside.
In the same pan, add another dash of olive oil and sautee the mushrooms with the garlic powder & oregano and a pinch of salt until wilted and starting to brown. Set aside.
In a medium bowl, beat the eggs. Add the flour to the milk and mix then add them over the eggs. Season with the nutmeg, cinnamon, oregano, salt & black pepper.
Once the crust is out, allow it cool down a bit, then start layering your filling. Add the onions, then the mushroom and zucchini, and top them over with the egg mix.
Lower the oven temperate down to 190 degrees Celsius for 30-40 minutes, until the filling is all set.
Watch a detailed video tutorial here
Ingredients
Directions
Mix the flour, salt, and sugar. Add the olive oil and rub them in. Add the water and mix until the dough starts to come together. Tip them out onto a working surface and knead for a few minutes, adding extra water bit by bit if needed till you have a nice homogeneous dough.
Roll the dough out into a thin 1cm round and place it in a 23cm round pan allowing the dough to cover the sides. Pat it down and shape into the crust.
Add a layer of parchment paper over the dough and then add some baking weights or dry beans. Bake in a preheated oven at 200 degrees Celsius for 10 minutes.
Clean and slice the mushroom & slice the onions. Grate the zucchini and squeeze out the excess water by wringing them in a clean kitchen towel.
Heat up a skillet on medium heat, add a dash of olive oil, the onions & sugar, and sautee them until browned & fragrant. Remove and set aside.
In the same pan, add another dash of olive oil and sautee the mushrooms with the garlic powder & oregano and a pinch of salt until wilted and starting to brown. Set aside.
In a medium bowl, beat the eggs. Add the flour to the milk and mix then add them over the eggs. Season with the nutmeg, cinnamon, oregano, salt & black pepper.
Once the crust is out, allow it cool down a bit, then start layering your filling. Add the onions, then the mushroom and zucchini, and top them over with the egg mix.
Lower the oven temperate down to 190 degrees Celsius for 30-40 minutes, until the filling is all set.