Three Zucchini Quiche
Three Zucchini Quiche
Ingredients
- 1 sheet puff pastry
- 1 green zucchini
- 1 yellow zucchini
- 1 round zucchini
- 3 eggs
- 200 ml heavy cream
- 80 g Pecorino Romano, finely grated
- as needed salt
- as needed black pepper
- as needed olive oil
- as needed truffle Gorgonzola, crumbled, optional
- as needed honey, for drizzling, optional
Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180
- 2
Thinly slice the green, yellow, and round zucchinis. A mandoline can be used for best results to achieve uniform, very thin slices.
⏱️ 5 min
- 3
In a medium bowl, whisk together the eggs, heavy cream, finely grated Pecorino Romano, a pinch of salt, and a generous amount of black pepper until well combined and smooth.
⏱️ 5 min
- 4
Unroll the sheet of puff pastry and carefully use it to line a tart tin. Gently press the pastry into the edges and trim any excess if necessary.
⏱️ 3 min
- 5
Arrange the thinly sliced zucchini slices evenly over the puff pastry in the tart tin. If using, crumble the truffle Gorgonzola over the zucchini slices at this stage.
⏱️ 5 min
- 6
Carefully pour the prepared custard mixture over the arranged zucchini (and truffle Gorgonzola, if used) in the tart tin, ensuring it is evenly distributed.
⏱️ 2 min
- 7
Transfer the tart tin to the preheated oven and bake for 35–40 minutes, or until the quiche is golden brown on top and the custard is just set in the center.
⏱️ 40 min•🌡️ 180
- 8
Remove the quiche from the oven and let it cool slightly before serving. If desired, drizzle with a little honey just before serving to add a delightful sweet and salty contrast.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Three Zucchini Quiche
- 1 sheet puff pastry
- 1 green zucchini
- 1 yellow zucchini
- 1 round zucchini
- 3 eggs
- 200 ml heavy cream
- 80 g Pecorino Romano, finely grated
- as needed salt
- as needed black pepper
- as needed olive oil
- as needed truffle Gorgonzola, crumbled, optional
- as needed honey, for drizzling, optional
Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180 - 2
Thinly slice the green, yellow, and round zucchinis. A mandoline can be used for best results to achieve uniform, very thin slices.
⏱️ 5 min - 3
In a medium bowl, whisk together the eggs, heavy cream, finely grated Pecorino Romano, a pinch of salt, and a generous amount of black pepper until well combined and smooth.
⏱️ 5 min - 4
Unroll the sheet of puff pastry and carefully use it to line a tart tin. Gently press the pastry into the edges and trim any excess if necessary.
⏱️ 3 min - 5
Arrange the thinly sliced zucchini slices evenly over the puff pastry in the tart tin. If using, crumble the truffle Gorgonzola over the zucchini slices at this stage.
⏱️ 5 min - 6
Carefully pour the prepared custard mixture over the arranged zucchini (and truffle Gorgonzola, if used) in the tart tin, ensuring it is evenly distributed.
⏱️ 2 min - 7
Transfer the tart tin to the preheated oven and bake for 35–40 minutes, or until the quiche is golden brown on top and the custard is just set in the center.
⏱️ 40 min•🌡️ 180 - 8
Remove the quiche from the oven and let it cool slightly before serving. If desired, drizzle with a little honey just before serving to add a delightful sweet and salty contrast.
⏱️ 10 min