Preheat the oven to 200 degrees. Place the puff pastry sheets one on top of the other to thaw, lay one on top of the other, dust lightly with flour and roll out. Line a 26 cake springform pan with them. Lightly moisten the give with water. Pour in the dough. Form a rim. Prick the bottom several times with a fork. Cut onions into fine cubes. Cut the zucchini into thin slices. In a frying pan, melt the butter. On medium heat, sauté diced onions until translucent.
Add zucchini slices and sauté until also translucent with a pinch of sugar. Add juice of half a lemon. Season with pepper and salt. Spread the vegetables evenly on the puff pastry. Chop the kitchen herbs and sprinkle them on top. Spread the capers and the finely chopped dried tomatoes evenly over the top. Mix eggs with milk, whipped cream and the finely grated Emmentaler, pepper & salt and nutmeg and pour over the zucchini quiche. Bake in the oven heated to 200 °C on the middle shelf for 30 minutes.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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