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3 courgettes, sliced
2 egg yolks
150ml double cream
1 garlic clove
1 tbsp of dill
Salt and pepper
1 tbsp of sunflower oil
Method of preparation:
Roll out the dough and line a quiche pan, put it the fridge for about 20-30 minutes. When chilled prick the dough with a fork and cover with parchment paper and dry beans. Bake for 10-15min.
Heat oil in skillet and saute the courgettes for 2-3 min. season
Mix egg yolks, cream, garlic and dill. Season.
Fill the pastry case with the courgettes.
Pour the cream over the courgettes.
Bake in a preheated oven to 200C for 25-30min.
Cool slightly and serve.