Zucchini Bacon Quiche From Wholemeal Flour

For the zucchini bacon quiche made with whole wheat flour, first prepare the dough.

To do this, knead flour, salt and butter. Add the water. Wrap the dough in plastic wrap and refrigerate for about 2 hours.

In the meantime, fry the finely chopped bacon and onion in wild garlic oil. When the bacon fat is almost rendered, fry the squeezed garlic cloves and the finely diced zucchini pieces. Season with salt and tomato flakes.

Preheat the oven to 250°C. Roll out the dough and place it in the greased quiche dish. Take away the overhanging edges and save them for decorating or for reinforcing the edges at the end.

Prick the bottom of the dough several times with a fork. Sprinkle the bottom with cornmeal, this will absorb the excess liquid. Spread zucchini topping over quiche base.

For the egg glaze, whisk the eggs and season with salt, pepper and nutmeg. Mix in the sour cream and cheese and spread evenly over the zucchini mixture. Use the leftover batter.

Bake zucchini bacon whole wheat quiche on the lowest setting in the oven for about 30 minutes.

Preparation Tip:

Serve the whole wheat zucchini bacon quiche with mixed salad.

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