1 medium or large zucchini
3 bell peppers: red, yellow and green
200 g green beans, fresh or frozen
200 g fresh or canned champignons
150 g (or more) grated Emmental cheese
100 - 150 ml cream
120 - 150 g butter
120 - 150 g smooth, soft quark
120 - 150 g flour
Using equal amounts of butter, quark and flour, prepare the quark-butter dough for the pie crust following the instructions given here.
Wrap the dough in plastic and place in refrigerator to harden.
Cut the zucchini, peeled onions and mushrooms in ½ cm thick slices. Cut the bell peppers
in ½ cm wide strips, but reserve a few round slices of each colour for garnish.
Cook the beans in a dash of water very briefly, especially if they are frozen.
Fry the zucchini slices, mushrooms slices and bell pepper strips (but not the reserved round
slices) individually in butter until tender but still crisp. Fry the onion in butter until soft and
translucent. Set aside to cool.
Roll out the cold dough into a thin rectangle between two floured parchment papers or sheets of plastic. Line the bottom and sides of a
(buttered) rectangular pie pan (about 23 × 33 × 5 cm in size) with the dough.
Place the zucchini slices
on the bottom of the pan, then the onion slices, the bell pepper strips, the beans, the mushroom slices and finally the grated cheese. Pour the cream
evenly on top. Garnish the surface with the reserved round bell pepper slices and dot with black olives.
Bake at 200 °C for about 25 - 30 minutes. Serve warm.
Recipe source: family recipe.