I always make quiches, or savory pies, because they are easy to do, they last a few days, are good hot, warm and the day after, and they are versatile.
Beautiful, good, very simple to do! The savory pie with zucchini is just perfect to pull out on all those occasions when we want to bring something delicious, rustic and tasty to the table.
It is also an excellent way to use vegetables in a reasonable quantity. Paired with some protein, it is a well-balanced meal, but good on its own too.
This one with zucchini is a little elaborate merely because the slices are laid in a circular motion. The effect is quite pleasing, though.
For this quiche, you’ll need a sheet of shortcrust pastry, four zucchini (or less, according to the size of your pan), and some cheese; I used smoked provola already sliced, but any other tasty cheese will do. A couple of eggs and cream. The usual Parmigiano, plus salt & pepper to taste.
Ingredients for the filling
- Zucchini 4
- Egg 2
- Fresh cream 140 ml
- Smoked provola 5 slices
- Parmigiano 50g
- Nutmeg to taste
- Salt to taste
Unfold the pastry over aparchment paper and place it over the pan of your choice.
With a fork, punch the bottom of the pastry and place the sliced cheese on the bottom of your pie
Slice the zucchini relatively thin and all the same size. Then patiently place the “wheels” of the zucchini roundly along the border, all around, until you get to the center.
In a bowl, beat the eggs with salt & pepper, add cream, and a good sprinkle of Parmigiano. Carefully pour the mix over the zucchini making sure to go over all of them. Sprinkle with some more Parmigiano on top, a little more salt for the zucchini, and the food on the edges of the pastry high to nestle the slices of zucchini nicely
Bake in the oven at 190° (370F), for 50 minutes, the last 10 covered with parchment paper. Leave to cool slightly before removing it from the mold; the savory zucchini pie is ready to be served.