PETIT SUISSES, HAZELNUT AND CHOCOLATE CAKE
Courgette and feta quiche
Main course
20 mins
45 mins
1 hour
Shortcrust pastry
- 200 g wheat flour
- 75 g unsalted butter
- 1/2 teaspoon salt
- 50 g water
Mixture
- 4 organic eggs
- 4 tablespoons ALSACE LAIT thick low-fat crème fraîche
- 10 cl whole milk
- 2 courgettes
- 200 g feta cheese
- Salt
- Pepper
- A small bunch of mint
Preparation
Prepare the shortcrust pastry.
Pour the ingredients into the bowl of a food processor with a kneading attachment, and knead until you have a smooth dough. Shape into a ball, wrap in cling film and leave in the fridge for 1 hour.
Preheat the oven to 180°C.
Prepare the mixture. In a mixing bowl, mix the eggs, ALSACE LAIT thick low-fat crème fraîche and whole milk. Season with salt and pepper.
Slice the courgettes into rounds and place them on the base of the quiche. Sprinkle with 150 g of feta cheese, keeping the rest for later.
Then pour the mixture over the courgettes. Bake the quiche for 45 minutes at 180°C.
Remove the quiche from the oven and decorate with mint leaves and fresh feta cheese.
Bon appétit
In pictures
