Spring / summer time veggies Quiche

Step 1 : prepare the tomatoes. Preheat the oven to 180°C. Cut the tomatoes into 8 mm thick slices and lay them on a baking tray. Sprinkle the slices with salt and olive oil (and herbs and spices of your choice). Bake for an hour or until looking preserved.

Step 2 : prepare the zucchini/bacon mix. Peel and dice the zucchini. Heat a pan with a dash of olive oil and add the bacon dices. Do not stir for a few minutes, until the bacon turns golden brown on one side. Add the zucchini and stir fry until the zucchini is cooked (it should become soft and translucent). Add salt and pepper to taste.

Step 3 : par-bake the dough. Spread the dough on a pie dish and pick it with a fork. Cover the surface with some parchment paper, then some weight (I use clay balls). Par-bake at 180°C for 10 minutes. Then remove the weight and paper and bake for an additional 10 minutes.

Step 4 : prepare the egg mixture. In a mixing bowl, combine the eggs, milk, liquid cream and 50 grams of grated cheese (leave the remaining 10 grams for later). Add salt and pepper to taste (but remember that some salt is already present in the zucchini/bacon mix and in the cheese).

Step 5 : prepare the radish leaves. This one is simple : chop, rather finely, the radish leaves.

Step 6 : assembling the quiche. When all the previous steps are done (tomatoes are preserved, zucchini and bacon are cooked, and dough is par-baked), spread some mustard on the par-baked dough. Lay the slices of preserved tomatoes. Cut the hard-boiled eggs in half and lay them cut-side down on the quiche. Distribute the zucchini-bacon mixture, chopped radish leaves. Pour in the egg mixture. Sprinkle the remaining 10 grams of grated cheese on top.

Bake for about 20 minutes or until the surface is golden brown and a knife comes out clean (maybe slightly damp) from the center.