Savory Pie: Zucchini Ham Onion Cheese | Savory Tart | Quiche Delicious!

Hi everyone, today’s recipe is a savory pie/tart/quiche with zucchini, ham, onion, and cheese. Very yummy!
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Savory Pie/Savory Tart/Quiche
Pie Crust/shell:
1½ cups (187g) all-purpose flour
8 tbsp (113g) cold butter
1/2 tsp salt
1 large egg from the fridge (cold)
Bake with parchment paper + dried beans: 15 minutes
Remove and continue baking for 10 minutes. Let it cool.
Baking temp pie shell: 200°C. An oven may vary.
Egg mixture:
2 large eggs, salt & pepper to taste.
1/2 cup milk (125ml)
Whisk well

Vegetable filling:
1 large onion or 2 small
Ham or any kind of meat you like.
1 small zucchini (courgette)
1 tbsp butter, salt & pepper, to taste.
Grated cheese as much as you want (Cheddar, etc)

Baking time savory pie: 30 minutes at 200°C
An oven may vary
Pan size 22 cm in diameter. Removable bottom pie pan.

Indonesian
Pai Gurih / Tart Gurih / Quiche
Kulit pie/kulit:
1½ cangkir tepung serbaguna
8 sdm mentega dingin
1/2 sdt garam
1 butir telur besar dari kulkas (dingin)
Panggang dengan kertas roti + kacang kering: 15 menit
Angkat dan lanjutkan memanggang selama 10 menit. Biarkan dingin.
Kulit pie suhu pemanggangan: 200 °C. Oven dapat bervariasi.

Campuran telur:
2 butir telur besar, garam & merica secukupnya.
1/2 cangkir susu
Kocok dengan baik

Isi sayuran:
1 bawang bombay besar atau 2 kecil
Ham atau jenis daging apa pun yang Anda suka.
1 zucchini kecil (labu)
1 sdm mentega, garam & merica, secukupnya.
Keju parut secukupnya (Cheddar, dll)

Waktu memanggang pai gurih: 30 menit pada 200 °C
Oven dapat bervariasi
Ukuran loyang diameter 22 cm. Panci pie bagian bawah yang bisa dilepas.

Deutsch
Pikanter Kuchen/Pikante Tarte/Quiche
Kuchenkruste/Schale:
1½ Tassen Weizenmehl/Vollkornmehl
8 EL kalte Butter
1/2 TL Salz
1 großes Ei aus dem Kühlschrank (kalt)
Backen mit Pergamentpapier + getrockneten Bohnen: 15 Minuten
Herausnehmen und 10 Minuten weiterbacken. Lass es abkühlen.
Backtemperatur Tortenschale: 200°C. Ein Ofen kann variieren.

Eiermischung:
2 große Eier, Salz und Pfeffer nach Geschmack.
1/2 Tasse Milch
Gut verquirlen

Gemüsefüllung:
1 große Zwiebel oder 2 kleine
Schinken oder jede Art von Fleisch, die Sie mögen.
1 kleine Zucchini (Zucchini)
1 EL Butter, Salz und Pfeffer nach Geschmack.
Geriebener Käse so viel Sie wollen (Cheddar, etc.)

Backzeit Pikanter Kuchen: 30 Minuten bei 200°C
Ein Backofen kann variieren
Pfannengröße 22 cm Durchmesser. Abnehmbare untere Kuchenform.

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1½ cups all-purpose flour. 8 tbsp cold butter. 1/2 tsp salt Mix into crumbs. We can use a food processor 1 large egg from the fridge (cold) Gather together to form a dough Wrap and chill in the fridge for at least 30 minutes

From the fridge, flatten the dough between two sheets of plastic wrap. The wide follow the pie pan you are using, enough to cover the bottom and sides Pan size 22 cm in diameter. Removable bottom pan Trim the excess dough Prick with a fork

I do a blind bake. Line the pie crust with parchment paper and dried beans Bake for 15 minutes at 200°C Remove the beans and the paper. Continue baking for 10 minutes. Let it cool. 2 large eggs, salt & pepper to taste Whisk 1/2 cup milk Give a good whisk

1 large or 2 small onions Ham or any kind of meat you like 1 small zucchini (courgette) 1 tbsp butter, stir fry the ingredients for 2 – 3 minutes Salt & pepper, to taste. We don’t need to overcook the vegetables Turn off the heat Pour the vegetables into the pie crust

Add grated cheese as much as you want Pour the egg mixture Add more cheese if you like Bake for 30 minutes at 200°C. An oven may vary. Remove from the pan and serve