Wash zucchini, remove stalk and grate coarsely. Scald tomatoes in hot water, skin and halve.
Mix eggs with nutmeg and salt. Stir cheese and zucchini into eggs.
Butter an ovenproof dish with high sides and pour in the zucchini and egg mixture.
Add the tomatoes and bake the quiche on the middle shelf of the oven at 180 °C for 30 minutes.
Preparation Tip:
Serve zucchini quiche cut into lozenges as a vegetarian appetizer or finger food!
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