QUICHE WITH SUNDRIED TOMATOES, ZUCCHINI AND PARMIGIANO CHEESE (X6 slices)
- 200 gr Risciola flour
- 100 gr butter, cold and in cubes
- 50 ml cold water
- 1 big onion
- 2 big zucchini
- 150 gr sundried tomatoes
- 100 gr parmigiano cheese, grated
- 2 eggs
- 150 ml milk
- Olive oil, salt and pepper
Start preparing the dough. In a large bowl mix the flour with the butter. Use your fingertips to incorporate the butter into the flour, you need to get a grainy consistency. Add then the water and a pinch of salt. Mix a little bit in the bowl and then continue on the counter. Continue until you get a nice and homogeneous ball. Wrap it in cling film and let it rest in the fridge for about 30 minutes.
In the meantime, prepare the filling. Slice the onion and cook it with 2 tbsp of olive oil in a large pan. Wash the zucchini, cut them in half for their length and then in slices. Add it to the onion, keep the heat high for the first 5 minutes. Add salt and pepper and stir. Lower the heat and keep cooking for another 10 minutes.
Cut the sundried tomatoes in smaller pieces and add them to the zucchini in the last 5 minutes.
After 30 minutes, take the dough out of the fridge. Use a rolling pin to roll it out to a thickness of about 3 mm. Cover your round baking tray with the dough and then add the vegetables stuffing together with the grated parmigiano. Finally mix the eggs with the milk and add it on top. Close the dough’s edges inwards. Bake your quiche for about 30 minutes at 180°C. Let it cool down for at least 40 minutes and enjoy!