For a delicious autumn lunch, treat yourself to this delightful recipe for zucchini and mushroom quiche. Served with a salad, this vegetarian quiche, easy to prepare, will delight your taste buds.
Preheat the oven to 180°C (th. 6). Rinse and wipe the mushrooms and slice them. Sauté them for 5 minutes in a pan with 2 tablespoons of olive oil.
Peel and chop the garlic and add it to the mushrooms. Continue cooking for 5 minutes and remove the mushrooms.
Rinse the zucchini, slice it without peeling, and sauté it for 5 minutes in the same pan with the remaining oil and minced garlic.
In a bowl, beat the 3 eggs with the cream, season with salt and pepper. Add the zucchini and mushrooms and mix.
Finally, pour the mixture over the tart base and bake for about 20 minutes.
0 servings
4
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