I made a really easy but tasty summer quiche with courgette, pepper and tomato. It's a nice savoury addition to the coffee table or a filling lunch and I really like it as holiday food. Have a look how simple it is to make.
300 g shortcrust pastry
1/2 courgette or one small one
1 small pepper
6-8 cherry tomatoes
1 dl cream
100 g emmental
1 tbsp rapeseed oil
1/2 tsp salt
1/2 tsp ground black pepper
1 tsp basil
Roll out the pastry thinly and place it into a pie dish. Pre-bake the pastry at 180C for about 10 minutes.
Slice the vegetables and lightly cook the onions, courgettes and peppers for about 5 minutes in a pan in rapeseed oil.
Whisk the egg with the cream and add the spices to the mix. Grate the cheese and cut the cherry tomatoes in half.
Place the vegetables on the pastry and pour the egg mix on them. Sprinkle the cheese on the top and bake at 180C for about 20 minutes.
Let the quiche rest for about 10 minutes before enjoying.