Zucchini Quiche


For the dough

  • 2 eggs
  • 400 g flour
  • 200 g butter – cold
  • 1 or 2 tablespoons of flour
  • Salt

For the filling

  • 2 eggs
  • 200 ml cream
  • 200 g tulum cheese – crumbled
  • 2 zucchinis – grated, drained
  • ½ bundle of dill – chopped
  • 1 handful of walnuts – chopped
  •  Salt, black pepper


For the dough, crumble the flour and butter by your hand until it becomes like sand. Then, add the eggs, water and salt, knead until a dough consistency is achieved and allow it to rest.

For the filling, combine all the ingredients in a bowl and mix them.

Spread the roll between two stretch film pieces with a roller and place it into a pie mold. Pierce the base dough with a fork, place a baking paper on it, provide weight pressure with legumes and bake in a pre-heated oven for 15 minutes at 180°C.

Remove the legumes and baking paper and put it again into the oven to bake the base. Then, spread the filling on it and bake in the pre-heated oven for 30 to 35 minutes at 180°C.