Last summer I had a lot of fun preparing food I could also eat when cold, coming back from the seaside for example. I prepared lots of things like this Zucchini and Ricotta Quiche.
Very quick to prepare and I must say alas, very quick to eat up too...one quiche like this was good just for a lunch :-)
This quiche, rustic tart or salty tart as you prefer is a complete dish and this is what I love about it: vegetables (zucchini), cheese (ricotta and parmesan), carbohydrates (the dough), proteins (eggs and salmon).
In short, do you need anything else? You can prepare it the night before (when it is not too hot...) and you can eat it for lunch, even cold, on the next day. On holiday or during your lunch break.
You can also prepare many small quiches with the same dough, perfect to be smartly served to your friends or to be carried with you to work. Classy! For sure your colleagues will be envious...
They are a bit like the salty mini tarts.
If you want a vegetarian quiche you can avoid adding salmon! :-)
I suggest you blend zucchini and salmon a lot if you're planning to give this quiche to children too. It is less refined but they will eat everything at least!
Other recipes you may like are the Spinach and Emmentaler Tart or the Bell Peppers Tart.
- 1 Dose Puff Pastry (from basic cookbook) or quick puff pastry or wine pastry
- 1 Chunk Leek
- 30 g Oil
- 2 Medium Size Zucchini
- Some Marjoram Leaves
- 100 g Ricotta
- 30 g Parmesan Cheese, grated
- 2 Eggs
- 100 g Smoked Salmon (optional, do not use if you want a vegetarian quiche obviously)
How to prepare the Zucchini and Ricotta Quiche
Prepare the puff pastry following the recipe on the basic cookbook or try the quick puff pastry. Put aside.
Put leak into the mixing bowl. 3 Sec. Speed 7.
Add oil. 3 Min. 100°C Speed 1.
Chop zucchini into not too small cubes and put them inside the bowl with some marjoram leaves. 10 Min. 100°C Speed 1.
At the end of the cooking add ricotta, parmesan and eggs. A few Sec. Speed 5 until you have an homogeneous mixture.
Roll the puff pastry out inside a 24 cm diameter baking pan. Leave some pastry out of the edges.
Put smoked salmon on the bottom and pour the zucchini mixture on it. Or pour the mixture directly if you're doing a vegetarian quiche.
Use the exceeding pastry to "close" the quiche by bending it over.
Bake. 45 Min. 220°C or until the puff pastry reaches its beautiful golden colour that indicates it is ready to eat :-)
Try eating it when cold and you will notice it tastes even better!
Translated from the Italian recipe
Quiche Zucchine e Ricotta BImby