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Zucchini Savory Tart (Quiche)

By chef Franco Luise

This gluten-free zucchini quiche combines a fluffy egg filling with finely grated zucchini in a tender gluten-free crust. It is ideal as a lighter dinner or an elegant snack for guests who appreciate a gluten-free diet.

46 min
Medium

7 min prep · 39 min cook

Zucchini Savory Tart (Quiche)
507 kcal · per serving
Protein 22g Carbs 8g Fat 42g
Ingredients

What you will need

6 items · serves 1
  • Speck 50 g
  • Zucchini 0.25 pcs
  • Eggs 1 pcs
  • Grated cheese 37.5 g
  • Double Cream 50 g
  • Leek 0.25 pcs

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Method

Steps to cook

14 steps · 39 min cook

  1. Prepare the ingredients. Prepare all the ingredients and preheat the oven to 190 C - we will be cooking with them in a moment 🥓✨

  2. Cut the bacon. Cut the bacon into smaller pieces

  3. Cut the leek. Clean the leek and cut it into rings

  4. Cut the zucchini. Wash the zucchini and cut it into thin slices

  5. Mix the creamy mixture. In a bowl, mix the sour cream, eggs, and grated cheese until smooth

  6. Fry the bacon. In a pan, fry the bacon over medium heat for 3-4 minutes until it starts to turn golden

  7. Add the leek. Add the leek and saute together over medium heat for another 3-4 minutes

  8. Add the zucchini. Add the zucchini and saute everything over medium heat for another 3-4 minutes, until it softens slightly

  9. Prepare the pan. Grease the baking pan with olive oil

  10. Layer the zucchini, bacon, and leek. Spread part of the zucchini on the bottom of the pan, then add a layer of bacon with leek

  11. Add the creamy layer. Spread part of the sour cream and cheese mixture on top

  12. Repeat the layering. Repeat the layering - zucchini, bacon, and leek

  13. Finish with the mixture and bake. Pour over the remaining mixture, spread evenly, and bake in the oven at 190 C for about 30 minutes

  14. Serve. Remove from the oven, let cool briefly, and serve 🍽️✨

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