Thursday, August 10, 2017

Zucchini ricotta quiche

Tonight I made my first quiche ever. I've never liked quiche. Too eggy, too dense, too heavy, and overall a dish I never really enjoyed eating. When I was in Spain two weeks ago, my friend made a quiche one night which was light, filled with vegetables and truly delicious. And as if it was meant to be, one of my favorite food Instagrammers posted a beautiful quiche on her blog today, so I used her recipe and a bit of my own interpretation to make a really tasty quiche. My family approved, so I'm sharing the recipe now that it's still fresh in my memory. 
Zucchini ricotta quiche

The recipe is loosely based on Georgia's tart, but I used ready-made puff pastry and added some extra vegetables inside the quiche. And I used lots of zucchinis since our vegetable garden is bursting at the moment. I would like to make a vegan quiche next time but I thought this was pretty good for a first try. 

Zucchini ricotta quiche


What you'll need:
- 1 sheet of puff pastry
- 250 grams of ricotta
- 100 grams of feta cheese
- 2 eggs
- a handful of fresh herbs (I use dill, parsley, mint, and chives)
- 3 medium sized zucchinis (I used yellow and green ones)
- 250 grams of chestnut mushrooms 
- 2 small red onions
- black pepper, nutmeg, chili flakes, sea salt 
- olive oil

How to make it
1. Start by preheating the oven to 180 degrees Celsius. Now comes step 1 of the filling. Chop up one zucchini, the onions and slice the mushrooms. Add a bit of oil to a pan and then fry the vegetables with some salt and pepper sprinkled on top. Frying the vegetables beforehand is essential because if you put them in the quiche raw, too much water will come out so the quiche will be soggy, and we don't want that. 
2. Next, it's time to prep the crust by blind baking it. Put the puff pastry into a shallow tin with baking parchment underneath. I used dried lentils and another sheet of baking parchment as a "weight" so the pastry wouldn't puff too much while baking. Keep an eye on the pastry and take it out of the oven when it's turning slightly brown (15-20 min.)
3. When the vegetables are nicely fried, turn off the heat. Now take the two other zucchinis and start making zucchini strips by using a mandoline or potato peeler. You'll want neat long strips of zucchini. 
4. For step 2 of the filling, combine the ricotta, crumbled feta, eggs and chopped up herbs in a bowl. Add the fried vegetables, some nutmeg, pepper, chili flakes and stir well. It's time to assemble the quiche now!
5. Once the base has cooled a bit, put the ricotta mixture in it. 
6. Start by making the zucchini flower (as I like to call it) by making a little tight roll of one zucchini slice and placing it in the middle (press it down a little). Now all you have to do is wrap around all the other slices until you've used them all. It's a bit of work but it's easier than it looks. 
7. Pop the quiche into the oven for about 40 minutes. Slice it with a sharp knife, this is a little tough but in the end it's the taste that matters!


Zucchini ricotta quiche


Zucchini ricotta quiche


Zucchini ricotta quiche

Zucchini ricotta quiche

Zucchini ricotta quiche


Zucchini ricotta quiche

This is very different from regular quiche because it contains more vegetables, fewer eggs and no cream whatsoever. I at a lot of this and still felt very "light" afterward, not that full heavy feeling. I served it with a simple salad, it doesn't need anything else. I'm sure I'll be making this one more often so I'm happy I've noted down the recipe, so you can try it too!

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© whiskers & lions

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