Ingredients to make Leek and Zucchini Quiche:
- 120 grams of whole meal flour
- 66 grams of Margarine
- 1 unit of Leek
- 1 unit of Zucchini cut into slices
- 2 tablespoons of milk cream
- 1 unit of Egg
- 1 pinch of salt
- 1 pinch of pepper
- 1 pinch of thyme
How to make Zucchini and Leek Quiche:
1.The first step in making this recipe is to get all the ingredients ready. I used whole wheat flour but if you want you can use regular wheat flour.
2.Chop the butter into squares with the flour, place this mixture on a surface and chop with a knife until you get a flour.
3.Add a little water and compact the dough, let it rest for 5 minutes. And if you are celiac and want to know how to make gluten-free short crust pastry, don’t miss this recipe.
4.Cover the tart pan by stretching the dough on a flat surface with a little flour, prick the pan with a fork on all sides, this is to let the air out while it bakes. Bake the quiche base pie for 10 minutes at 170 degrees.
5.To continue with the quiche filling, sauté the sliced onion, leek with a little olive oil along with the peeled and diced zucchini, add salt, pepper and thyme to taste, for 5 minutes over high heat.
6.Mix the egg together with the leek and the zucchini and finally the milk cream.
7.Finally, pour the leek and zucchini quiche filling into the cake that we baked previously, return the quiche to the oven for 15 more minutes at the same temperature.
8.Serve and taste this recipe without any guilt, since it is super healthy and nutritious, you can consume it at the time of diets or at dinner.
