Zucchini and Cheese Quiche

Instructions

1. Step 1

   Preheat the oven to 180°C on bake.

   Timer: 15 min (fixed)

   Cookware: oven — preheat

2. Step 2

   Set the fine-mesh sieve over the mixing bowl, grate 300 gr zucchini into it with the box grater, and press firmly with the rubber spatula to drain excess moisture. Discard the liquid, then transfer the drained zucchini to the 23 cm pie dish.

   Parallel with step: 1

   Ingredients used: 300.0 gr Zucchini

   Cookware: Box Grater, fine mesh sieve, mixing bowl, pie dish, rubber spatula

3. Step 3

   Add 6 egg to the mixing bowl and lightly beat with the whisk. Add heavy cream, salt, and black pepper, then whisk until the base is smooth and evenly seasoned.

   Ingredients used: 1.0 gr Black Pepper, 6.0 piece Egg, 180.0 ml Heavy Cream, 3.0 gr Salt

   Cookware: mixing bowl, whisk

4. Step 4

   Use the rubber spatula to transfer the drained zucchini from the pie dish into the mixing bowl, add cheddar cheese, and fold gently until evenly distributed. Transfer the filling back to the pie dish and smooth the surface.

   Ingredients used: 120.0 gr Cheddar Cheese

   Cookware: mixing bowl, pie dish, rubber spatula

5. Step 5

   Bake the quiche in the 23 cm pie dish at 180°C for 40 minutes, until the center is fully set, the surface is lightly golden, and it no longer wobbles when gently moved.

   Timer: 40 min (scalable)

   Cookware: oven — bake, pie dish

6. Step 6

   Leave the quiche in the pie dish for 10 minutes to set further; the center should remain firm when sliced.

   Timer: 10 min (fixed)

   Cookware: pie dish