Quiche with Beet and Goat Cheese

For the beet quiche, whisk together the eggs, whipping cream and sour cream. Season with salt, pepper and nutmeg. Peel and grate the zucchini and add to the top mixture.

Oil the quiche dish and spread the dough on it. Poke small holes in the bottom with a fork. Pour a small amount of the top mixture into the dough and place in the oven at 180 °C for a few minutes.

The filling should not have set yet. Then pour the rest of the mixture on top and continue baking. Cut the beet into pieces and place them on top of the already almost solid mixture, so that the pieces do not sink in completely, but only partially.

Continue to bake briefly. Finally, spread the goat cheese on top and switch to the gratin stage for 5 minutes. Total baking time 35-40 minutes. Sprinkle with chopped parsley.

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