Classic Zucchini and tomato quiche recipe

Knead the flour, low-fat quark, softened butter, egg and salt in a food processor or by hand into a smooth dough. Wrap the dough in cling film and let it rest in the fridge for 1 hour.

On a floured work surface, roll out the dough slightly larger than the mould. Place the dough in the mould and press it firmly to the bottom and the edges. Cut off the excess dough with a knife.

Beat in the eggs, cream, salt and a pinch of nutmeg.

Cut the zucchini and tomatoes into slices and arrange them on the dough in a rosette. Then, pour the custard over it. Pluck the thyme leaves and sprinkle them over the quiche.

Bake the quiche for 20 minutes in the preheated oven to 200°C on the middle rack and then turn the temperature down to 175°C. Bake the quiche for another 10 to 15 minutes at this reduced heat.

Remove from the oven, serve and enjoy!