Zucchini flower quiche

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Ingredients

CRUST

• 210g flour

• 100g warm water

• 50ml Canola oil

• 1 tsp baking powder

• 1/2 tsp salt

FILLING

• 12 zucchini flowers

• 3 eggs

• 200 ml sour cream

• 6 Tbs shredded Parmesan cheese

• Salt and pepper to taste

Method

1. Wash zucchini flower and cut off their stems, then set aside and leave them to dry on your counter while your prepare the crust;

2. Combine water, oil and salt into a bowl and stir the mix quickly with a wooden spoon. Then add in flour and baking powder little by little while stirring until a dough starts forming;

3. Transfer your dough onto a floured surface and keep on working it with your hands until it doesn't stick to them. Your dough is ready! Spread it with the help of a rolling pin then transfer it to a greased oven-proof mold and let it sit in the fridge while you prepare your filling;*

4. In a bowl beat the eggs and sour cream just until combined;

5. Spread zucchini flowers directly on the crust, top them with the beaten eggs and Parmesan cheese;

6. Bake at 180 Celsius for around 40 minutes or until the top is golden.

* If you don't have a rolling pin, you can spread the dough with your hands directly into the mold.