Zucchini, feta and mint quiche
Servings 3 people
Ingredients
- 1 zucchini
- 3 eggs
- 150 g feta
- 125 g mozzarella
- 10 leaves fresh mint
- 1 puff pastry sheet
- salt and pepper to taste
Instructions
- Press the puff pastry sheet onto a tart pan.
- Wash the zucchini and grate it, or cut it in a fine julienne on the mandoline. Put the zucchini over a strainer and sprinkle some salt over it. The salt will help to take out some moisture, so leave the grated zucchini on the strainer for a few minutes.
- Finely dice the mozzarella and crumble the feta. Set 1/4 of the crumbled feta aside as that will be used on the top.
- Crack the eggs in a bowl and add a sprinkle of salt and pepper. Remember that you have already salted the zucchini and the feta is quite salty itself, so it is not necessary to add more than a sprinkle to the eggs. Whisk for a couple of minutes by hand.
- Squeeze away any excess water from the zucchini and add them to the eggs. Add the mozzarella and feta. Mince the mint leaves and add them to the bowl - you can as well finely cut the leaves directly over the bowl with a pair of herb scissors. Stir to combine.
- Pour mixture over puff pastry crust. Sprinkle the remaining feta all over the top.
- Bake in the preheated oven at 200°C for 35 minutes.