Zucchini quiche ( Cosima Weisser 4A)

Zucchini quiche

Ingredients:

• 2 medium size zucchinis
• 1 big onion 
• 2 tablespoons of olive oil
• 5 small eggs
• 1 little packet of oat cream
• 1 pastry sheet
• salt and oregano (optional: pepper and nutmeg)

Cut the onion and zucchini in little pieces. Scrape a little bit of the zucchini’s rind, but not all. Fry the onion in a skillet for a new minutes. Add the zucchini and move it 5 minutes. If you like vegetables well-done, you can fry them 5 minutes more. Add salt, oregano or the species you like the most.

Unfreeze the pastry (you can buy it in Mercadona).

Whisk the 5 small eggs (make sure that they’re free range eggs and that the chickens weren’t mistreated. On the shell of each egg there are numbers. It’s ok if it’s 0 or 1. In Mercadona are eggs 1… in the farm from your grandmother or in ecological shops you can find 0, raised in liberty) More information here:

http://eco13.net/2010/01/tipos-de-huevos-que-comemos/

Mix the zucchini and the onion with the whisked eggs. Add the oat cream, healthier than cow milk.

Lay the thawed pastry over the greaseproof paper and into a round mold and give it a form by rising the walls 2cm.

Pour the whisked eggs in the dough and put the quiche into the oven for about 30 minutes. When the upper part begins to brown, check if the egg has curdled by picking with a fork. If it’s dry, you can take it out of the oven. The temperature will be 150°.

Enjoy your meal!