Easy<\/p>\n
6 people<\/p>\n
15 minutes<\/p>\n
35 minutes<\/p>\n
50 minutes<\/p>\n
I have an abundance of zucchini in my garden. I cook them in every way imaginable, but my favorite is in a quiche. It’s quick and easy to prepare for a light summer meal with a salad.<\/p>\n
For 6 servings:<\/p>\n
– Pie crust: 1
\n– Eggs: 3
\n– Cream: 200 ml
\n– Zucchini: 2
\n– Onion: 1
\n– Grated cheese: 50 g
\n– Herbes de Provence: 1 tsp
\n– Salt: to taste
\n– Pepper: to taste<\/p>\n
1. **Preheating the Oven**<\/p>\n
Preheat your oven to 350\u00b0F (180\u00b0C).<\/p>\n
2. **Preparing the Quiche**<\/p>\n
Roll out the pie crust into a pie dish. Wash and slice the zucchini into thin rounds. Chop the onion and saut\u00e9 it in a pan. Add the zucchini and cook for 5 minutes. In a bowl, beat the eggs with the cream and herbs. Spread the saut\u00e9ed vegetables over the crust, then pour the egg mixture over them.<\/p>\n
Sprinkle with grated cheese and bake in the oven for 30 minutes.<\/p>\n\n\n