I'm presenting you the recipe from a dear friend; I always wanted to make it, and thanks to the holiday season, I had the time and motivation to prepare it. It's simply delicious, and I highly recommend it.
Roll out the puff pastry and line a tart pan with it; prick the bottom several times with a fork and cover it with aluminum foil, pressing the sides well so they don't collapse while baking. Place something heavy on top so that the crust doesn't rise (I use legumes).
Bake the crust in a preheated oven at 180º C or 200º C for 10 minutes; remove the aluminum and bake for 5 more minutes.
Slice the zucchini and onion thinly and sauté them in oil over low heat until they start to color.
Beat the eggs; add the evaporated milk and season with salt and pepper. Add half of the grated cheese.
Fill the bottom of the tart with the sautéed vegetables and cover it with the previous mixture.
Bake the quiche in a preheated oven at 180º C or 200º C for 35 minutes. Sprinkle the remaining cheese on top and broil for 5 more minutes.
Remove from the oven and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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