I wrote that I gave my respect to the Humble Zucchini. One of my favorite ways to cook it is as a Quiche or Tarte.
This quiche is a savory tart very simple. A shell of pâte brisée, or puff pastry filled with sliced zucchini cheese, and other ingredients of choice.
It is good served warm as an appetizer with aperitif, but also as a main dish followed by a fresh salad.
I found that it is a very adaptable dish. The main ingredients being basically zucchini, eggs, and cheese, other ingredients can be added to enhance the flavoring.
- 2 tblsp of olive oil
- 1 1/2 lb of zucchini sliced
- 1 leek sliced (optional)
- 1 Cup of freshly grated Parmesan cheese (or more savoury cheeses such as Taleggio, or goat cheese)
- 1 1/3 cups of cream fraiche (or sour cream)
- 2 whole eggs
- 1 tablespoon of Butter at room temperature
- Mint chopped
- Sea salt
Quickly sauté the zucchini in a pan with some olive oil until tender. Do not over cook, just 5-10 min. Do the same for the leek if used. Set aside.
Line a buttered pie pan with the pastry; with a fork make small holes on the bottom.
Fill the bottom with the leeks (if used), add the zucchini slices making a pretty circle to look good! 🙂
Beat the eggs, add the cream (sometimes I do not use it at all, it saves me calories, especially if I choose a cheese high in fat such as taleggio, or Brie. The Brie however lends a delightful full flavour to the dish); add the cheese of choice, which for me is often ricotta; add the chopped mint, or I like thyme a lot, so I use that if I have fresh. Salt and pepper.
Put in the oven at 350F for about an hour, or less. It is to check when ready. It will have a delicious golden crust, and smell good too.
Some cheese can be added to the egg mix, but others more fat cannot, they need to be diced and added among the zucchini slices.
A good dry fresh white wine will be a good pair in my view.