Quiche with zucchini and blue cheese

Name: quiche with zucchini and blue cheese
Total time: 115 min
Yield: 4
Ingredients: 250 gram flour; 125 gram butter; 1 egg yolk; 1 tablespoon water; 2 zucchini; 4 tablespoon olive oil; 2 toes garlic; 4 egg; 150 ml Greek yoghurt; 75 gram grated young mature cheese; 100 gram Roquefort; 2 tablespoon fresh oregano leaves

Ingredients

Directions

Mix in a bowl the flour with a little salt, the cubes of butter, the egg yolk and the water and knead everything quickly with cool hands into a homogeneous dough.
If necessary, add a little more water if it remains too crumbly.
Form a dough ball and leave it wrapped in cling film in the fridge for half an hour.
Roll out the dough on a floured surface to a thin round piece of thirty cm diameter.
Put it in the shape and press it firmly at the edge.
Let the cake base rest for another quarter of an hour in the refrigerator and in the meantime preheat oven to 190 ° C.
Cut the stem and flour from the zucchini and cut the zucchini lengthwise into eight parts.
Brush the parts with some olive oil and fry them in a grill until they soften and have nice brown stripes.
Heat two tablespoons of olive oil in a saucepan and gently fry the slices of garlic until they start to color.
Beat the eggs with yogurt, grated cheese and some freshly ground pepper.
Divide this mixture over the cake base.
Place the courgette bars next to each other with the skin diagonally upwards.
Cut the blue cheese into cubes.
Divide the garlic, the blue cheese and oregano over it.
Slide the mold into a ridge in the middle of the oven and bake until golden brown and done in 30-35 minutes.