Mar 21, 2013

Zucchini quiche

After you go through the somewhat-complicated-at-first process of making your pastry dough*, the rest just depends on whatever you have in your fridge/pantry/basement. And as long as you have 3 eggs and a cup of sweet cream, you can make a great lunch, dinner, snack, cold or hot, same day, next day. Always a hit. French cuisine at its best at your home. Refined but simple. Satisfying and delicious.

3 eggs and a cup of cream is a sure bet. But I've done it with more eggs and milk as well. And then, I always add some cheese. Grated, cut in pieces, depends what you like and what you have.

Recipe adapted from Giallo Zafferano

time: 2hrs 20min for pastry* + 10 min preparation + 35 min baking = 3hrs 5min


pastry dough*
500 g (1lb)/2 medium zucchinis
1 big onion
3 Tablespoons olive oil
salt and pepper
small bunch of fresh parsley

3 eggs

200 ml (5/6 cup) sweet cream
100 g (3.5 oz) grated Parmesan
100 g (3.5 oz) other cheeses 
pinch of nutmeg


Preheat oven to 400F/205C (static function!)
In a medium/large bowl, lightly beat eggs with cream. Add cheeses and nutmeg

Thinly slice zucchinis and onion. Chop parsley. In a large skillet, heat oil. Add onions. Saute for 5 minutes on medium heat. Add zucchini. Cook till just tender, about 5 minutes. Add salt and pepper to taste. You won't be adding any salt or pepper to the egg mix, so make sure there is a taste in vegetables. Add chopped parsley.

Transfer vegetables to the egg mix. Mix it well. Pour the filling into a pre-baked pastry shell*. Place in the oven for 30-40 minutes, till puffed and lightly browned. 

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