Zucchini and prawn quiche

Ingredients

• 1 sheet puff pastry
• 2 large zucchini
• 200 g peeled prawns
• 1 onion, chopped
• 3 eggs
• 1/2 cup milk
• 1/2 cup heavy cream
• 1 cup grated cheese (Emmental or Gruyère)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh thyme, to garnish

Step-by-step preparation

1. Preheat the oven to 200 °C.
2. Wash the zucchini and cut them into thin slices. Season with salt and pepper.
3. In a large frying pan, heat the olive oil over medium-high heat. Add the chopped onion and cook until golden and fragrant.
4. Add the zucchini slices and prawns and cook for a few more minutes, until the prawns are pink and the zucchini is tender.
5. In a separate bowl, whisk the eggs with the milk and cream. Add the grated cheese and mix well.
6. Line a greased tart pan with the puff pastry. Prick the base with a fork so it doesn’t puff up.
7. Spread the zucchini and prawn mixture over the pastry.
8. Pour the egg, milk, cream and cheese mixture over the filling.
9. Bake the quiche for about 30–35 minutes, until golden and set.
10. Take the quiche out of the oven and let it cool slightly before serving.
11. Serve the zucchini and prawn quiche warm or at room temperature, garnished with a little fresh thyme.