Dish

Anchovy Quiche

Par Armement APAK de Lorient

Anchovy Quiche
40 min
Préparation
40 min
Cuisson
80 min
Total
Facile
Niveau
4
Personnes

Ingredients

  • For the dough:
  • 250 g flour - 125 g butter
  • 1 pinch of salt - 1 egg
  • For the filling:
  • 400 g zucchini - 50 g black olives (pitted)
  • 2 cloves of garlic - 2 tomatoes
  • 1 onion - 2 sprigs of rosemary
  • 100 g cottage cheese - 3 eggs
  • 6 anchovies - 100 g grated Gruyère cheese
  • Salt and freshly ground pepper

Prep time: 40 min - Cook time: 40 min

1
Pour the flour onto the work surface, mix it with the salt, and make a well in the center. Cut the cold butter into small pieces, arrange them around the well, crack the egg into the center, and add about 50 ml of lukewarm water.
2
Chop all the ingredients with a knife until the mixture resembles fine crumbs, quickly knead with your hands, shape into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
3
For the filling, wash the zucchini and slice it into rounds. Peel the garlic and onion and chop them finely.
4
Wash the rosemary, remove the leaves from the stems, and finely chop them. Wash the tomatoes, remove the stems, and dice the flesh. Mix all these ingredients together.
5
Mix the cottage cheese with the eggs, then fold in the zucchini mixture. Season with salt and pepper.
6
Roll out the dough thinly between two sheets of parchment paper, then line the pan with the dough.
7
Pour the filling into the pan.
8
Top with halved olives and anchovies, then bake in the oven (at 180°C) for 40 to 50 minutes until the quiche is golden brown. Enjoy!