Zucchini Quiche

For the pastry: pile flour on the work surface, mix with salt and make a well in the center. Cut cold butter into small pieces and arrange around the well. Place an egg into the well and chop all ingredients with a knife until crumbly. Quickly knead into a dough with your hands, shape into a ball and wrap in plastic wrap. Refrigerate for 30 minutes.

Preheat the oven to 180 ° C top and bottom heat Preheat.

For the topping: rinse and dry zucchini, cut lengthwise into thin slices. Heat 2 tablespoons of oil in the pan and saute zucchini on both sides. Remove from pan and drain on paper towels. Mix eggs with cream, crème fraîche and cheese and season with salt, pepper and a pinch of nutmeg.

Roll out pastry on a floured surface thinly and line buttered tart pan with it, making an edge all around. Roll out remaining pastry and cut out leaves out of it, marking veins slightly. Brush edges with beaten egg yolk and lightly press pastry leaves at the edges of the tart.