Zucchini Tomato Quiche Recipe

Start with the pie crust.
In a bowl, combine the flour, oil, water, and a pinch of salt.
Knead until you have a smooth ball of dough. Be careful not to over-knead so the dough remains crisp and doesn't become too tough. If it's too sticky, add a little flour; if it's too dry, add a little oil and/or water.
Roll out the dough and place it in the pie pan.
200 g flour, 8 cl lukewarm water, 5 cl olive oil, Salt and pepper
Preheat your oven to 180°C (350°F).
Wash and dry the vegetables, then prepare them.
Cut the zucchini into small dice and place them in a salad bowl.
Finely chop the onion and add it to the zucchini in the salad bowl.
2 zucchini, 2 spring onions
Dice the feta cheese and place it in a bowl.
Mix the zucchini, onion, and feta together with a fork until well combined.
Pour the mixture into the tart shell.
100 g feta cheese
Add the small tomatoes, distributing them over the quiche, whole or cut in half.
6 to 8 cherry tomatoes
In a bowl, beat the eggs, season with salt and pepper, then add the cream.
Mix and pour over the vegetables in your dish.
3 fresh eggs, 15 cl fresh cream, Salt and pepper
Bake for 40 to 45 minutes at 180°C (350°F) (fan oven), on a rack at the bottom of the oven.
Baking at the bottom of the oven will allow the pastry to cook thoroughly underneath, resulting in a crispy crust, while the filling cooks slowly without burning.