Ingredients
- For shortcrust pastry (24cm diameter mould):
- 220 gr of semi-complete flour
- 110 gr half-salted butter
- little water
- For the quiche:
- 2 tbs olive oil
- 2 yellow onions
- sel with Bertrand's spices
- 1 leek
- 1 tbs curry
- half coarsely grated zucchini
- 6 whole eggs
- nutmeg
- 1 slice of good feta cheese
Instructions
For shortcrust pastry (24cm diameter mould):
Preheat the oven to 200 traditional oven.
Mix the  butter with the flour and then add a little water to obtain a ball of dough.
Slide the rolled out dough into the oven and bake it for 15mins.
For the quiche:
1. Caramelize the onions in olive oil and  salt for a good 20 minutes over medium heat.
2. Add the washed and sliced leek to the caramelized onions. Then add the curry at the end
3. In a separate bowl, beat the eggs, 1 pinch of spice salt, nutmeg and half of the coarsely grated zucchini.
4. Once the shortcrust pastry is out of the oven, spread the caramelized onion and leek mixture over the pastry with a spatula.
5. Pour the egg-zucchini mixture over the dough covered with the leek and onion mixture.
6. Crumble the feta cheese all over the quiche
7. Bake the quiche for 15 minutes in the traditional oven and about 10 minutes on the grill to brown the feta cheese.
Recipe: L'atelier de Cuisine BertrandÂ