Small quiche with zucchini, tomato, provolone

2_10272 SMALL QUICHE with ZUCCHINI, tomato, PROVOLONE CHEESE and THYME SWEET INGREDIENTS for 4 PEOPLE for the pastry: 180 g butter, 5 g sugar, an egg yolk, 5 cl of milk, 250 g flour, 5 g salt for the filling: 1 kg of courgettes, cherry tomatoes 500 g, 160 g fresh coarsely grated Provolone, a sprig of thyme, olive oil, salt and pepper For the royale: 2 dl milk, 2 egg yolks, 80 g of grated Parmesan cheese, nutmeg, salt and pepper and Let soften butter at room temperature.

Knock it in a bowl with a spatula, add the salt, sugar, egg yolk, and milk at room temperature.

Gradually stir the sifted flour stirring until the dough gathers in ball.

Appiattitelo lightly, cover with plastic wrap and put it in the refrigerator for at least 2 hours.

Wash and check the courgettes, thickly thick slices 2 m.

Warm up 5 or 6 tablespoons of oil in a pan and let Cook a few at a time the zucchini.

Add salt and pepper and let cool.

Wash the tomatoes and cut them into slices the same thickness of Zucchini and sprinkle the pretzels.

Beat egg yolks with milk and parmesan and season with salt, pepper and nutmeg.

Heat the oven to 200° roll out the pastry thinly and 8 small individual cake tins lined.

Sprinkle the bottom with Provolone cheese, sprinkle the zucchini and tomatoes to the circle and add the thyme peeled.

Pour the royale and cook in the oven for about 30 minutes, let cool to room temperature.

Put the quiche and place them two at a time in a box with four compartments at a time flat on paper towels or parchment paper discs.