Knead flour, eggs (2), fat in pieces and a little salt into a smooth shortcrust pastry. Leave to cool for approx. 30 min.
Clean zucchini and tomatoes, rinse and cut into slices. Remove skin from onions and cut into wedges. Cut ham into strips.
Heat oil. Sauté onions until translucent. Mix milk and eggs (1). Season with pepper and a little salt. Rinse kitchen herbs, chop and fold in.
Roll out dough to a circle (approx. 30 cm ø). Grease a quiche or possibly a cake springform pan (26 cm ø). Pour in the dough, pull up the edges a little, press firmly.
Spread vegetables and ham evenly on top. Pour egg milk over it and sprinkle with cheese. Bake in hot oven for 45 to 50 minutes. Garnish with parsley.
Drink: cool cider
Electric stove: degree: 200
Gas stove: Level: 3
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!
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