French quiche with bacon and zucchini
Description
This recipe won't take much time. On a lightly floured work surface, roll out the dough into a 40 cm circle. Transfer the dough to a tart pan with a removable bottom, gently pressing it against the sides. Using a sharp knife, trim off excess dough evenly along the edge of the pan. Cover with plastic wrap and refrigerate for 20 minutes. Preheat the oven to 190°C. Place the pan with dough in the oven, cover with parchment paper, and bake until light brown, about 25 minutes. Remove the parchment paper and continue baking until golden, about 5 minutes more. Transfer to a wire rack and let cool completely. In a bowl, use an electric mixer to beat 1 egg and flour at high speed until smooth. Add the remaining 9 eggs and continue beating. In another bowl, whisk together sour cream and milk until well combined. Add this mixture to the egg mixture along with salt, pepper, and thyme. Beat well with the mixer. Pour the mixture into a large bowl through a fine sieve. Spread bacon, zucchini slices, and cheese over the cooled dough. Pour the egg mixture on top. Bake for 20 minutes. Reduce the oven temperature to 160°C and continue baking until the top is firm and golden brown, for 40 to 50 minutes more. Transfer the tart to a wire rack to cool for about 20 minutes. To reheat the tart, cover it with aluminum foil and bake in the oven at 160°C for about 15 minutes. Serve warm.