Crust
1 1/3 cup all-purpose flour
3 tablespoons cold unsalted butter, cut into small pieces
1 tablespoon olive oil
5 tablespoons cold water
Salt to taste
Filling
1 tablespoon unsalted butter, melted
1 small onion, finely chopped
1 large zucchini, sliced into thin rounds
Salt and pepper to taste
1 small cup of cottage cheese
2 eggs
1/2 tablespoon all-purpose flour
1/3 cup milk
1 teaspoon active dry yeast
Crust
1 1/3 cup all-purpose flour
3 tablespoons cold unsalted butter, cut into small pieces
1 tablespoon olive oil
5 tablespoons cold water
Salt to taste
Filling
1 tablespoon unsalted butter, melted
1 small onion, finely chopped
1 large zucchini, sliced into thin rounds
Salt and pepper to taste
1 small cup of cottage cheese
2 eggs
1/2 tablespoon all-purpose flour
1/3 cup milk
1 teaspoon active dry yeast
Crust
In a bowl mix the flour and butter until it forms a crumbly mixture
Add the olive oil, water, and salt
Mix until it forms a smooth dough
Wrap in plastic wrap and refrigerate for 15 minutes
Filling
In a skillet heat the melted butter and cook the onion until softened
Add the zucchini and season with salt, pepper, and stir-fry for 2 minutes
Blend the cottage cheese, eggs, flour, milk, and yeast in a blender
With the dough form a quiche dish with a removable bottom and diameter of 25 cm
Distribute the zucchini, cover with the cream, and bake in a preheated oven at 200°C for 25 minutes or until golden brown.
