Zucchini Trombetta Quiche
Category: Savory Pies
Servings: 8
Prep Time: 20 minutes
Cooking Time: 1 hour
Total Time: 1 hour 20 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter (for pastry) | 100g |
| All-purpose flour (for pastry) | 200g |
| Water | 50g |
| Fine salt | To taste |
| Zucchini Trombetta (or regular zucchini) | 600g |
| Leek | 50g |
| Cow’s ricotta cheese | 300g |
| Grana Padano cheese (grated) | 100g |
| Fresh cream | 200g |
| Eggs | 160g |
| Marjoram | 3 sprigs |
| Extra virgin olive oil | To taste |
| Freshly ground black pepper | To taste |
| Butter (for greasing) | As needed |
| Flour (for greasing) | As needed |
Instructions:
-
Prepare the Pastry:
Begin by preparing the shortcrust pastry (pasta brisé). In a food processor with a steel blade, combine the flour and cold butter. Pulse until the mixture resembles coarse crumbs. Gradually add the water and a pinch of salt to bring the dough together. Once the dough starts to form, turn it out onto a clean surface. Knead gently to form a ball, then wrap it in plastic wrap and refrigerate for at least 30 minutes. -
-
Prepare the Filling:
While the dough is chilling, prepare the filling. Start by washing the zucchini trombetta (or regular zucchini) and slicing them into thin rounds. Next, clean and trim the leek, slicing it into thin rings.
Heat a small amount of extra virgin olive oil in a large pan over medium-high heat. Add the leek and sauté for about 2 minutes until soft. Then, add the zucchini and cook for about 10 minutes, stirring frequently. Once the zucchini has softened and released some of its moisture, remove the pan from the heat and allow the mixture to cool slightly. -
Make the Ricotta Mixture:
In a large bowl, combine the ricotta cheese and fresh cream. Stir until smooth and creamy. Add the grated Grana Padano cheese and season with salt, pepper, and marjoram (finely chopped). Once the zucchini mixture has cooled slightly, add it to the ricotta mixture and stir to combine. -
Assemble the Quiche:
Preheat the oven to 200°C (390°F) and lightly grease and flour a 28 cm (11-inch) round tart pan. Once the pastry has chilled, roll it out on a lightly floured surface until it’s about ½ cm thick. Gently transfer the rolled dough into the prepared pan, pressing it into the edges and trimming any excess. -
Bake the Quiche:
Prick the bottom of the pastry with a fork to prevent it from puffing up during baking. Pour the ricotta and zucchini filling into the prepared crust, smoothing the top with a spatula. Bake the quiche in the preheated oven for about 55-60 minutes, placing the pan on the lower shelf of the oven to ensure even cooking. The quiche should be golden and firm to the touch. -
Serve and Enjoy:
Once baked, remove the quiche from the oven and let it cool slightly before slicing. This quiche can be served warm or at room temperature, perfect for lunch or as an appetizer. Enjoy your delicious homemade Zucchini Trombetta Quiche!
Tips for Success:
- Zucchini Substitute: If you can’t find zucchini trombetta, you can use any variety of zucchini, such as Italian or even courgettes.
- For Extra Flavor: Add a touch of nutmeg to the ricotta mixture for an aromatic twist.
- Make-Ahead: You can prepare the dough and filling the day before and assemble the quiche the next day for a quicker prep time.
This Zucchini Trombetta Quiche is a rich and savory dish that combines the sweetness of seasonal zucchinis with the creamy, tangy goodness of ricotta and Grana Padano. Perfect for a light lunch, brunch, or even a dinner side!
