Cheese quiche with cherry tomatoes and zucchini petals
6 servings
40 minutes
Cheese quiche with cherry tomatoes and zucchini petals is the embodiment of elegance in French cuisine. Its base is a delicate shortcrust pastry that gently holds the creamy cheese filling. Goat and blue cheese give the pie a pronounced, slightly tangy flavor that harmoniously complements fresh cherry tomatoes and thin zucchini petals. This quiche is a wonderful option for a cozy family dinner or festive table, served warm or chilled. The lightness of the vegetables and the richness of the creamy texture make the dish balanced. It can become the main highlight of any culinary evening, surprising guests with its combination of textures and the subtle aroma of melted cheese.
1
Knead a simple shortcrust pastry from eggs, butter, and flour. Roll it out and place it in a 30 cm diameter baking dish. Lay parchment paper on the dough and evenly sprinkle with beans, then place in an oven preheated to 200 degrees for 10 minutes.
- Chicken egg: 3 pieces
- Shortcrust pastry: 300 g
2
In a deep bowl, lightly beat one egg and three yolks, add goat and blue cheese, mix, and stir in cream.
- Chicken egg: 3 pieces
- Soft goat cheese: 150 g
- Blue cheese: 100 g
- Cream 20%: 300 g
3
Once the dough is slightly browned, remove from the oven, take out the beans, and let it cool a bit.
4
Fill the pie form with the cheese-cream mixture.
5
Using a vegetable peeler, slice the zucchini into thin slices. Important - do not use the flesh inside the zucchini with seeds. Only the top firm layer.
- Zucchini: 1 piece
6
We place cherries and zucchini petals on the pie, the latter should be placed on the edge, slightly pressing into the filling.
- Cherry tomatoes: 15 pieces
7
Then we put the pie back in the oven for 20 minutes.