Johann Lafer's tomato and zucchini quiche: lots of vegetables, lots of taste
Created: 09/09/2022, 13:46
By: Anne Tessin
Johann Lafer's tomato and zucchini quiche brings summer to the table.
© Lafer
Summer is on its last legs, but this tomato and zucchini quiche is packed to the brim with flavor and sunshine.
The recipe from the top chef.
There are vegetable recipes that make even meat lovers happy.
Especially when the recipe brings so much summer mood with it that you could easily forget that autumn is already in the starting blocks.
This tomato and zucchini quiche is one such recipe that has what it takes to become everyone's favorite.
In Johann Lafer's vegetarian creation, green and yellow courgettes and red tomatoes bring the color and flavor and Parmesan the ideal seasoning.
With the top chef’s tips, you can make this fantastically summery quiche particularly easy, so preheat the oven.
Johann Lafer's tomato and zucchini quiche is so colorful and easy to make.
© Lafer
Tomato and zucchini quiche according to Johann Lafer: You need these ingredients
For 1 tart pan with a diameter of 28 cm
For the dough:
250 g flour
120 g low-fat quark
120 g butter at room temperature
1 egg (size M)
0.5 tsp salt
Butter and flour for the mold
flour for rolling
For the filling:
1 yellow zucchini
1 green zucchini
6 romaine tomatoes
For the
egg cream:
3 eggs (size M)
150 ml whipping cream
50g freshly grated Parmesan
Salt
nutmeg
2 sprigs of thyme
This is how you succeed in making the perfect tomato and zucchini quiche Johann Lafer style
Preheat your oven to 200 degrees top/bottom heat.
Knead the flour, low-fat quark, softened butter, egg and salt in a food processor or by hand into a smooth, pliable dough.
Wrap the dough in cling film (so it doesn't stick) and let it rest in the fridge for 1 hour.
Grease a tart pan and dust it with flour.
Tip:
The quiche can be removed from the mold without any problems if you use one with a removable bottom.
On a floured work surface, roll out the dough slightly larger than the mold.
Tip:
Dust the dough thinly with flour on the upper side as well, then it won't stick to the rolling pin.
Then place the dough in the mold and press it firmly to the bottom and to the edge of the mold.
Cut off the excess dough with a knife right at the edge of the tin.
Beat in the eggs, cream, salt and a pinch of nutmeg.
Tip:
So that the custard doesn't taste too weak: season generously with salt and nutmeg.
When mixed with the hand blender, the custard gets nice and airy.
Cut the courgettes and tomatoes into slices and arrange them on the dough in a rosette.
Then pour the custard over it.
Pluck the thyme leaves and sprinkle them over the quiche.
First bake the quiche for 20 minutes in the oven on the middle rack and then turn the temperature down to 175 degrees.
Bake the quiche for another 10 to 15 minutes at this reduced heat.
Tip:
If the surface is golden brown before the end of the baking time, cover the quiche with aluminum foil.
The summery quiche with the extra portion of vegetables is ready.
The tomato and zucchini quiche is also delicious cold, making it perfect as a gift or for a picnic on a golden autumn day.
