Creamy zucchini quiche with a soft filling and crunchy pine nuts with a sweet, spicy kick. Savory and subtly sweet in perfect balance. Comfort with character.
Ingredients:
*1 roll of fresh puff pastry
*2 zucchini
*6 eggs
*200 g cottage cheese
*2 tbsp Greek yogurt (10%)
*125 ml cooking cream
*15 g fresh dill, finely chopped
*2 spring onions, cut into thin rings
*TOPIKÁ olive oil
*140 g matured goat cheese
Crispy chili pine nuts:
*handful of pine nuts
*1 tsp honey
*2 tsp crispy chili oil
Preparation method:
1. Preheat the oven to 200 degrees.
2. Grease a quiche pan with olive oil. Place the fresh puff pastry in it, press it down firmly, and prick it with a fork. Optional: sprinkle some breadcrumbs on top (this will make the bottom crispier and help absorb moisture).
3. Shave lengthwise slices from the zucchini. Roll into a rose and arrange it over the puff pastry.
4. Mix the eggs with cottage cheese, Greek yogurt, heavy cream, dill, spring onion, and salt until smooth. Pour this mixture over the zucchini. Fold the sides of the puff pastry inward. Drizzle with olive oil, especially the sides of the pastry. Place in the center of the oven for about 65-70 minutes, or until cooked through and golden brown.
5. Toast the pine nuts. Add the honey and crispy chili oil and fry briefly. Spread over the quiche.
