Grate the zucchini, add a little bit of salt and leave until the water separates.

In a bowl add the flour, egg yolk and the butter, which you’ve cut into small pieces.

Knead well with your hand and gradually add the water. If the dough is too sticky, add more flour. The dough may be slightly friable, but this is normal, knead gently and form a ball, then put it in the refrigerator for about 30 minutes.

Drain the excess water out of the grated zucchinis by pressing them into your palms. Put the drained zucchini into a bowl. Chop and add a little green or wild onion, some finely chopped sun-dried tomatoes, grated or broken into pieces cheese.

Season with nutmeg and add the cream. Stir well.

Preheat your oven to 180 ° C.

Remove the dough from the fridge and roll it out to 1/2 cm thick. Depending on the size of your muffin cups, cut out circles of the dough and put them into the tin, then press to the walls, using a spoon. My muffin cups are 6 cm in diameter. I cut circles with 10 cm in diameter, using a glass bowl and they fitted pretty good.

Divide the mixture of zucchini and cheese into the mini quiches and bake for 25-30 minutes.