Zucchini and goat cheese quiche

First we make the dough. Mix the two flours, add the salt and add the warm water little by little. Add the olive oil, knead and let it rest in the fridge for about 10 minutes. The dough should not be sticky.

Remove the dough from the refrigerator and stretch it with a rolling pin on a flat, clean surface until it is about 4 mm thick. Spread on a non-stick baking pan, prick with a fork and bake at 180°C for about 20 minutes.

While the dough is cooking, we make the sofrito for the stuffing. Sauté the leek over low heat with EVOO; cut the zucchini into small cubes and add it to the sauce. Spice with a little salt, nutmeg and black pepper and when the vegetables are poached add the evaporated milk and turn off the heat while stirring.

In a large bowl, beat the 2 eggs (even though I modify the recipe, it still says 1 egg) and add the sofrito mixture, stirring constantly to prevent it from curdling.

Remove the dough from the oven and pour the mixture. Put a few slices of goat cheese on top and put in the oven for another 20-30 minutes at 180°C.

Take it out of the oven and it's ready! Taste and enjoy, it is to die for!