Recipe Zucchini quiche : Easy, Special and Delicious

Recipe Zucchini quiche : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Zucchini quiche. This Recipe Zucchini quiche : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Zucchini quiche was necessary 55m, cook 1h 15m and serving 6. Attention: allergies . Without having to wait long, let's just check the Recipe Zucchini quiche

Asiago is a an Italian cow's milk cheese that makes this zucchini quiche extra special.

13 Ingredients

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  1 1/4 cups (185g) plain flour
  
  
  


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  2 tsp caster sugar
  
  
  


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  1/4 tsp sea salt flakes
  
  
  


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  110g cold unsalted butter, cut into 1cm cubes
  
  
  


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  1/4 cup (60ml) ice-cold water, approximately
  
  
  


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  Spring onion curls, to serve
  
  
  



• Filling



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  2 tsp olive oil
  
  
  


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  2 small zucchini, cut crossways into 1cm-thick slices
  
  
  


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  4 Coles Australian Free Range Eggs
  
  
  


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  1/3 cup (80ml) full-cream milk
  
  
  


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  1/3 cup (80ml) thickened cream
  
  
  


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  1/2 cup (50g) finely shredded Asiago cheese (see notes)
  
  
  


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  1 spring onion, thinly sliced
  
  
  


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  Select all ingredients
  
  
  

7 Method Steps

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  Step 1
  
  
  
  
  In a food processor, pulse flour, sugar and salt to blend. Add butter and pulse about 10 times, or until butter is in pea-size pieces. While pulsing, drizzle enough ice water through feed tube, just until moist clumps form.
  
  
  


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  Step 2
  
  
  
  
  Form dough into a disc. Wrap in plastic wrap and refrigerate for at least 30 mins, or freeze for up to 1 week.
  
  
  


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  Step 3
  
  
  
  
  Position a rack in lower third of oven and preheat oven to 180C (160C fan-forced). Roll out pastry on a lightly floured surface to a 30cm-diameter disc. Brush away excess flour. Transfer to a 23cm tart pan or quiche dish, allowing excess pastry to hang over edge. Gently press pastry into pan. Place pan on a large baking tray.
  
  
  


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  Step 4
  
  
  
  
  Line pastry with baking paper and fill with pastry weights or uncooked rice. Bake for 25 mins or until top edge is pale golden. Remove pastry weights or rice and paper and continue baking for 15 mins or until pastry is golden brown all over. Transfer to a rack and cool completely. Reduce oven temperature to 160C (140C fan-forced).
  
  
  


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  Step 5
  
  
  
  
  Meanwhile, to make the filling, heat a large frying pan over medium-high heat and add oil. Add zucchini and cook for 2-3 mins each side or until tender and caramelised. Season with salt and pepper. Transfer zucchini to a plate lined with paper towel to drain. In a large bowl, whisk eggs, milk, cream, cheese, 2 tsp salt and ½ tsp pepper to blend.
  
  
  


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  Step 6
  
  
  
  
  Pour mixture into pastry. Arrange zucchini evenly over egg mixture. Top with sliced spring onion.
  
  
  


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  Step 7
  
  
  
  
  Bake quiche for 30-35 mins or until filling is just set in centre. Transfer quiche in pan to a cooling rack for 30 mins to set filling and cool slightly. If desired, trim edge of pastry so that it is even with the side of the dish. Top with spring onion curls and serve warm.
  
  
  

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