Quiche is a savoury,open faced pastry crust with a filling of savoury custard with cheese, seafood and /or vegetables.
Quiche can be served hot or cold.It is part of french cuisine but is really popular in other counties, especially as party food-
Recipes for custards baked in pastry containing meat, fish or fruits are referred in the 14th century and in 15th century cookbooks as well.
My favorites are with veggies and cheese, but I love too with seafood or chicken.
Source; Cuisine actuelle
1 brisée tart crust (recipe here)
100 grams grated cheese (gruyere, cheddar or pármesan cheese)
6 cherry tomatoes
2 medium zucchini
40 ml fresh cream or greek yogurt
1 teaspoon of Provence herbs( is a mix of thyme,oregano,basil and rosemary)
you can make your own mix here
2 tablespoon olive oil
salt and pepper
Preheat oven to 200 ° C. Roll out the shortcrust pastry in a pie pan and prick it with a fork.
Wash the zucchini and cut into very thin slices. Heat the olive oil in a pan and add the zucchini slices.
Add the herbs, salt and pepper. Sauté over medium heat for 8 to 10 minutes, stirring often.
Break the eggs into a bowl. Add the cream, salt and pepper and 50 grams of grated cheese and whisk with a fork.
Pour the mixture into the pie shell. Arrange the zucchini slices on top. Sprinkle with remained grated cheese and place half cherry tomatoes on top, cut face up.
Bake at 200 ° C for 30 minutes or until are golden in the top.
quiche de zapallitos y queso parmesano